Breakfast Taco Cups

Tacos for breakfast? Of course! Pinto beans add a healthy dose of fiber and low-carb tortillas erase any remaining guilt factor. Make these as mild or spicy as you like with your favorite taco sauce or salsa.

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Breakfast Taco Cups
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Category: breakfast, Cheese and Dairy, eggs, Fast!, iVillage Articles, Mexican, Mexican Food, savory, Spicy, Taste of Tucson: Sonoran Style Recipes, vegetarian


Breakfast Taco Cups


  • 1 6" tortilla, preferably low-carb
  • 1 strip of cooked bacon, crumbled (I used vegetarian)
  • 1/2 teaspoon taco seasoning
  • 1/4 cup pinto beans, drained and rinsed
  • 1 egg, or 1/3 cup egg substitute such as Egg Beaters
  • cilantro
  • taco sauce
  • 1 tablespoon crumbly Mexican cheese such as Cacique, Panela


  • Preheat oven to 300 degrees.
  • Heat a tortilla in the microwave for 10 seconds to soften. Fold it into a ramekin to form a cup.
  • Stir the taco seasoning into the pinto bean. Spoon about 1/3 cup of beans into the bottom of the tortilla.
  • Carefully break an egg on top or pour in the egg substitute, leaving about 1” at the top.
  • Add crumbled bacon and bake for 20 minutes, or until the egg is fully set.
  • Remove from oven and top with cheese, taco sauce and cilantro or any of your favorite taco toppings. Enjoy!