Breakfast Burrito Tortilla Cups

Serves 12

Time 45 minutes

Ingredients

Oil spray

12 mini flour tortillas

1 x 200g packet of bacon, diced

½ red onion, diced

1 cup roasted capsicum strips, diced

2 jalapeños, deseeded and finely chopped

1 cup tinned black beans, drained and rinsed

½ cup coriander, roughly chopped

12 eggs

1 tbsp smoked paprika

A good pinch of salt and pepper

½ cup cream

1 cup manchego cheese, grated

Method

Preheat the oven to 200°C.

Spray a 12-hole deep muffin tin with oil spray. Place a tortilla into each hole, pressing it gently so it forms a cup shape. The sides will rise above the muffin tin.

In a large bowl, combine the bacon, red onion, roasted capsicum, jalapeños, black beans and coriander and mix well. Spoon the mixture evenly into the tortilla cups.

Crack the eggs into a large bowl. Add smoked paprika, salt, pepper and cream, then whisk to combine. Pour the egg mixture into each tortilla cup until each is filled. Sprinkle each one with manchego cheese and bake for 20–25 minutes or until the egg is set. These can be eaten hot or cold.