Easy Breakfast Egg Muffins

Inspired by our chaotic mornings tryings to get my kids out the door - these tortilla egg muffins are not only delicious but also mess-free for those on-the-go meals!

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Ingredients:

• 3 Tortillas (I use the Mission Carb Balance ones)

• 6 eggs

• 1 stalk of garlic chives or green onions

• 1 Taiwanese sausage (or your choice of meat)

• 1/2 cup of shredded cheese

• Pam baking spray (I use the Perfect Release ones)

Tools:

• Muffin tray

• Food scissors

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Instructions:

1. Preheat your oven to 350 degrees

2. Cut your tortilla into 3 with the two outer layer having rounded edges and a longer middle layer (the middle layer may need to be cut again in half depending on the height of your muffin tin)

3. Spray muffin tin generously with baking oil

4. Place the tortilla strip with rounded edge into muffin tin first, then the longer middle layer inside that first strip to create a belt for your egg muffins

5. Crack whole eggs into each muffin tin

6. Add desired toppings (I used garlic chives, Taiwanese sausages, and shredded cheese) by cutting them up into small pieces as you add them

7. Bake in the oven for 18 15 - 18 minutes or until eggs are solidified

8. Enjoy as is or with some Chick-Fil-A sauce (my kids’ favorite way!)