Tortilla Cups with Ham & Eggs: Tantalizing Party Appetizer

There’s something charming about food that comes in its own edible cup, no forks, just pure bite-sized joy. These Tortilla Cups with Ham and Eggs are everything you want in a party appetizer. It is crisp on the outside with a melty center that makes everyone reach for seconds.

They’re the kind of snack that effortlessly bridges brunch and dinner, and when you want small-plate crowd-pleasers for brunch or cocktails.

What are Tortilla Cups with Ham & Eggs?

Tortilla cups are a fun, handheld riff on quiche and egg muffins. They are small rounds of tortilla pressed into a muffin tin, filled with ham and eggs, then baked until the egg is set. They borrow from Mexican tortillas for the shell and classic European egg-custard ideas for the filling, which makes them both familiar and delightfully inventive.

These started showing up as brunch favorites when people began swapping pastry shells for tortillas to make a lighter, quicker base.

Pro Tips for the Best Tortilla Cup“s

• Brush the tortilla rounds lightly with melted butter and blind-bake for 5–7 minutes so you avoid soggy bottoms.
• Use low-moisture cheese as it melts nicely without releasing too much water.
• Don’t overfill and aim for ¾ full, because the eggs will puff while baking.
• For a runny yolk, crack whole small eggs into cups, and for an even, reliable set, whisk eggs with a splash of milk and pour.
• Sprinkle chopped chives, smoked paprika, or microgreens just before serving.

Frequently Asked Questions

Can I use corn tortillas?

Corn tortillas work nicely but are stiffer and can crack when folded. Warm them briefly, steam or microwave so they’re pliable, and press gently into the tin.

How do I prevent soggy bottoms?

Blind-bake the formed tortilla shells for 5–7 minutes after brushing with butter or oil. Also, avoid watery fillings, pat wet ingredients dry, and use a low-moisture cheese.

Can I freeze them?

You can freeze baked cups by cooling them completely, layering with parchment, and freezing them up to 2 months. Reheat from frozen in an oven for 10–12 minutes.

How to Store Tortilla Cups with Ham & Eggs

Tortilla cups can last in the fridge for up to 3 days. Reheat in a preheated oven for 6–8 minutes to preserve crunch.

How to Make Tortilla Cups with Ham & Eggs

Step 1

Step 1

Cut circles out of the flour tortillas.

Cut circles out of the flour tortillas.

Step 2

Step 2

Press each round into a muffin cup, forming a neat shell, and add cheese

Press each round into a muffin cup, forming a neat shell, and add cheese

Step 3

Step 3

Then add in ham and egg.

Then add in ham and egg.

Step 4

Step 4

Sprinkle in salt and pepper and bake for 15 minutes at 180 ° C (356 ° F).

Sprinkle in salt and pepper and bake for 15 minutes at 180 ° C (356 ° F).

Step 5

Step 5

Let the cups cool for 2–3 minutes and garnish with chopped chives or parsley.

Let the cups cool for 2–3 minutes and garnish with chopped chives or parsley.