These little baked cups use a crumbled crisp tortilla in place of pastry, with two eggs binding cottage cheese, cheddar and smoked sausage into a snack you can eat warm from the mold. Cottage cheese keeps the centers moist while the cheddar handles the melt, and a second sprinkle over each cup bakes into a golden lid. The filling goes into small ceramic molds at 180°C (350°F) for about 15 minutes in an air fryer, or 20 minutes in a regular oven. You will know they are ready when the tops are fully melted and the centers feel set, with no wobble when you nudge a mold.
Instructions
- 1
Crisp the whole tortilla in the air fryer at 180°C / 350°F for 5 minutes — you want it dry enough to crumble cleanly.
05:00 - 2
Crack the eggs into a bowl. Add the chopped smoked sausages, cottage cheese, ½ cup shredded cheddar, and a pinch of salt.
- 3
Break the crisped tortilla into the bowl so it cracks and crumbles. Mix everything until you have one cheesy, eggy mass.
- 4
Spoon the mixture into small ceramic baking molds, filling each nearly to the top. Sprinkle a little extra cheddar over each.
- 5
Bake in the air fryer at 180°C / 350°F for 15 minutes (or 20 minutes in a regular oven), until the cheese melts and the eggs are set.
15:00
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Frequently Asked Questions
Why crisp the tortilla first?
Drying the tortilla in the air fryer lets it crumble cleanly into the mix and soak up the egg without going gummy — it acts like a built-in crouton.
Can I use a muffin tin instead of ceramic molds?
Yes. A standard metal muffin tin works well; grease the cups or use paper liners so the egg mixture does not stick. Fill each cup about three-quarters full and start checking a few minutes early, since metal heats faster than ceramic and the edges will brown sooner.
What sausage works?
Smoked sausage, kielbasa or cooked breakfast sausage all work. Pre-cooked is easiest since the bake is short; chop it small so every cup gets some.