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Bacon and Egg Tortilla Cups


12 Tio Pablo Corn Tortillas

3 Tbl olive oil

3 Tbl Tio Pablo Red Chilpotle Salt

6 eggs

1 cup thick, plain yoghurt

1 tsp black, cracked pepper

330g Tio Pablo Salsa Vaquera

2 cups grated Tasty Cheese

½ cup chopped bacon

½ cup diced red/orange capsicum

¼ cup chopped spring onion

Fresh coriander, to top


Brush oil onto both sides of each corn tortilla and sprinkle 1 tsp Red Chilpotle Salt onto one side. Make a small cut from the centre of each tortilla to the edge, and fold tortilla to create a cup. Place each cup into a greased muffin tin tray.

In a medium sized bow, add 6 eggs, 2 Tbl yoghurt, pepper and whisk. Then add ½ cup tasty cheese, bacon, capsicum and spring onion. Stir through.

Add a pinch of cheese to the bottom of each tortilla cup and then evenly spoon mixture on top. Top with remaining cheese.

Bake tortilla cups at fanbake 160°C for about 10-15 minutes until the top is golden brown. Use a big spoon to scoop out (there will be a bit of egg at bottom). Top with spoonfuls of remaining yoghurt and Salsa Vaquera. Add a sprig of fresh coriander to garnish.

Serves 4-6


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