Sausage Egg and Cheese Breakfast Cups


Sausage Egg and Cheese Breakfast Cups

Sausage Egg and Cheese Breakfast Cups


12 Tumaro’s 8” Multi Grain Carb Wise Wraps

½ lb. pork breakfast sausage

8 large eggs

1 red bell pepper, finely diced

½ cup finely chopped green onion

1 cup shredded cheddar cheese

½ tsp salt 

¼ tsp pepper

  1. Preheat oven to 350˚F. Lightly grease muffin tins and set aside.
  2. In a skillet over medium heat, sauté the sausage until browned and fully cooked. Remove from heat and set aside. 
  3. Using a cookie cutter, cut a 4 ½” diameter circle out of the center of each tortilla. Repeat with remaining tortillas. (Use leftover tortillas to make homemade tortilla chips!) 
  4. Place each tortilla in a muffin tin, slightly crimping the edges so it forms a cup. 
  5. Add eggs to a large mixing bowl and whisk well. Stir in bell pepper, scallions, cheese, salt, pepper and sausage until well mixed. 
  6. Divide the mixture evenly between tortilla cups, filling almost to the top. 
  7. Bake for 20-25 minutes, until the eggs are set. Remove from the oven and enjoy hot, or let cool. You can also freeze for up to 6 months!