Breakfast tortilla cups
Makes: 12
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Breakfast tortilla cups
Good for a grab-and-go breakfast or an after-school snack. Switch in whatever ingredients you have to hand, such as ham, mushrooms or peppers
Makes: 12
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
186Kcal
Fat
10gr
Saturates
4gr
Carbs
12gr
Sugars
1gr
Fibre
1gr
Protein
11gr
Salt
0.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 4 large tortilla wraps
- 150g cherry tomatoes
- 1 x 70g pack chorizo slices
- 8 medium eggs
- 125g grated mature cheddar
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4 and brush a 12-hole muffin tin with oil.
- Stack up 4 large tortilla wraps (from a 496g pack) and use an 11-12cm diameter bowl as a guide to cut out three stacks of discs. Warm briefly in the microwave then gently press into the muffin tin holes.
- Divide 150g cherry tomatoes, chopped, and 1 x 70g pack chorizo slices, chopped, between the tortilla cups.
- Beat 8 medium eggs in a jug with seasoning and stir in 125g grated mature cheddar. Spoon into the cups and bake for 15 minutes or until set and golden. Cool for 10 minutes before eating.
