Egg Filled Tortilla Cups

Egg filled tortilla cups make a great appetizer or starter for your next gathering. Cottage cheese lends a creamy texture to fresh ingredients like green onion, celery, sweet red pepper and eggs. A hint of chili pepper and dry mustard adds kick to this mixture that’s baked into ramekins lined with flour tortillas, forming the convenient bite-sized cups.

Prep Time:
10 min
Cook Time:
20 min


Nutrition Facts
  • 4 eggs
  • 1/2 cup (125 mL) low fat cottage cheese
  • 1/2 tsp (2.5 mL) dry mustard
  • Pinch pepper
  • 2 tbsp (30 mL) chopped green onion
  • 2 tbsp (30 mL) chopped celery
  • 1/2 tsp (2.5 mL) chili powder
  • 2 tbsp (30 mL) chopped sweet red pepper
  • 4 medium whole wheat flour tortillas (about 7 inches/18 cm)


  1. Preheat oven to 375°F (190°C).
  2. Whisk eggs, cottage cheese, dry mustard, chili powder and pepper in medium bowl. Stir in green onion, celery and red pepper. Set aside.
  3. Spray four 1/2 cup ramekins (125 mL) with cooking spray. Place one tortilla in each ramekin, pressing to fit. Pour equal amount of egg mixture into each tortilla cup.
  4. Bake in preheated 375°F (190°C) oven until set, 20 to 25 minutes. Let stand for 5 minutes and serve.