Shiitake & Spinach Tortilla Egg Bites

We're excited to share a new recipe that's perfect for breakfast, brunch, or anytime you're craving a savory bite: Shiitake & Spinach Tortilla Egg Bites. Packed with protein, veggies, and cheesy goodness, these bite-sized delights are sure to become a new favorite in your meal rotation. Let's dive into the ingredients and instructions to get started!


  • Tortillas (mini or larger tortillas cut to fit into muffin pan)
  • 6 fresh eggs
  • 4 ounces of fresh or reconstituted shiitake mushrooms, de-stemmed and chopped
  • 1/2 cup of fresh spinach, chopped
  • 1/3 cup cottage cheese
  • 1 cup of Mozzarella Cheese
  • Salt and pepper to taste


  1. Preheat your oven to 350 degrees Fahrenheit and lightly grease a muffin pan.
  2. Line each muffin cup with a tortilla, pressing gently to fit.
  3. In a medium bowl, whisk together the eggs and cottage cheese until well combined.
  4. Add the chopped shiitake mushrooms and spinach to the egg mixture, and season with salt and pepper to taste.
  5. Carefully pour the egg and vegetable mixture into each tortilla-lined muffin cup, filling each one about three-quarters full.
  6. Sprinkle shredded Mozzarella cheese on top of each egg bite, ensuring even coverage.
  7. Bake in the preheated oven for 20-25 minutes, or until the egg bites are set and the cheese is melted and golden brown.
  8. Remove from the oven and allow the egg bites to cool slightly before serving. Enjoy warm or at room temperature!

With just a few simple ingredients and minimal prep time, these Shiitake & Spinach Tortilla Egg Bites are a fantastic way to start your day on a delicious note. Whether you're whipping up a batch for a quick weekday breakfast or serving them as part of a leisurely weekend brunch, they're sure to impress. Feel free to customize the recipe with your favorite veggies or cheese for endless flavor possibilities. Give them a try and let us know what you think!


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