Low Carb Mexican Egg Bites

Low Carb Mexican Egg Bites

  • Servings: 4
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Egg bites with flax seed topped banana


6 eggs
1/3 cup sour cream
1 cup shredded cheddar
1 tspn onion powder
1 tspn garlic powder
1/2 tspn salt
3 large or 6 small tortillas (low carb or whatever preferred)
Toppings: sour cream, salsa, jalapenos


Preheat oven 350°. In a large mixing bowl combine eggs, sour cream, seasonings, & 1/2 the cheddar cheese. Using a drinking/pint glass, indent circles on tortillas (2 per small or 4 per large). Cut out circles and place into cups of a well greased muffin/cupcake pan. Spoon egg mixture evenly into tortilla cups. Bake 12-15 minutes until just about set (little to no jiggle in eggs). Top with rest of shredded cheese Bake about 5 mins or until melted Top with spoon of sour cream, salsa, & jalapenos.

I love these egg cups! They can feed a whole family, they make a perfect brunch, and can be modified to suit the pickiest eaters or diet. I prefer mine with low carb wraps but if you like just flour or even whole grain tortillas that’ll work too. You can even get creative and add veggies or ground sausage/chopped bacon. These make a fun breakfast for children (minus the jalapeno of course). I like to serve mine with a side of fruit. They freeze well and can be thawed over night in the fridge and heated quickly in the microwave or on the stove top. I hope you enjoy them. If you try this recipe please let me know what you think!

4 thoughts on “Low Carb Mexican Egg Bites

  1. Made them the other day with a tomato wrap(low carb, of course) and some diced bacon. They were indeed yummy. I will make them again!


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