Skip to Content
Menu
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

Mini Breakfast Burritos

By Jessica Walker
Created February 13, 2017
Take your breakfast burritos on-the-go by making pop-able bites with Old El Paso flour tortillas and a muffin tin.

These days, my muffin tin and I are best friends. Muffin Tin Chicken Tacos have become huge hits at my house and got me thinking: What else can I make using the same technique? Hello, breakfast! So I played around with some of my favorite breakfast flavors and came up with these brilliant Bacon Breakfast Burrito Bites. Here’s how to make them.

First, gather your ingredients. You’ll need Old El Paso flour tortillas, Old El Paso refried beans, eggs, bacon bits and shredded cheddar cheese.  (You can find exact measurements in the recipe below.)

mini-breakfast-burritos_01

Next, make the tortilla cups. Using a 4-inch round cookie or biscuit cutter, cut out circles from the tortilla. (Don’t throw away the scraps! Use them to make chips. Just arrange the tortilla pieces on an ungreased cookie sheet and sprinkle with salt. Bake in a pre-heated 350°F oven until crispy.)

mini-breakfast-burritos_02

Place the tortilla rounds on a microwavable plate and heat them on high for about 15 seconds or until softened. Spray your muffin tin cups lightly with non-stick cooking spray and place one round over the top of each muffin cup. Then, use the bottom of a small juice glass to press the round into the cup.

mini-breakfast-burritos_03

Now it’s time to scramble the eggs. In a large bowl, beat a dozen eggs until fluffy and then fold in bacon bits. Pour the mixture into a 10-inch skillet and cook over medium-low heat.

mini-breakfast-burritos_04

Once the eggs are done, it’s time to start assembling your cups! Start by scooping a teaspoon of refried beans into the bottom of each tortilla cup.

mini-breakfast-burritos_05

Next, scoop ¼ cup of the egg mixture into each cup.

mini-breakfast-burritos_06

Finally, top the cups with some shredded cheese. I sprinkled about a teaspoon on top, but you can always use a pinch more if you want your burrito bites to be extra cheesy.

mini-breakfast-burritos_07

Pop your muffin tin in the oven and bake at 350°F for 18 to 20 minutes or until the cheese is melted and the tortillas are crisp. Top with sour cream, salsa and green onion if you’d like. Then serve, enjoy and watch as these breakfast bites quickly disappear!

mini-breakfast-burritos_08

Ingredients

    • 6tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
    • 12eggs
    • 1/2cup cooked bacon bits
    • 1/4cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
    • 1/4cup shredded Cheddar cheese (1 oz)
    • Green onion, chopped, if desired
    • Sour cream, if desired
    • Thick & chunky salsa, if desired

Directions

  • 1Heat oven to 350° F. Spray 12 regular-size muffin cups with cooking spray.
  • 2Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave uncovered on High 15 seconds to soften. Place 1 in each muffin cup, using bottom of small glass to press into each cup.
  • 3In large bowl, beat eggs until fluffy. Fold in bacon bits. Heat 10-inch skillet over medium-low heat; pour egg mixture into pan. Scramble eggs until fluffy.
  • 4Place 1 teaspoon beans in bottom of each tortilla-lined cup; add 1/4 cup egg mixture to each cup. Top each with 1 teaspoon cheese.
  • 5Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
  • 6Top with remaining ingredients; serve immediately.

View Recipe Page