Crispy Tortilla Breakfast Bites

These Crispy Tortilla Breakfast Bites make for a delicious family-friendly breakfast that’ll give you and the kids plenty of energy to tackle the day ahead.

This recipe ticks the box of being a bit different to the usual cereal and toast combo that my boys generally roll their eyes at. Being a food blogger can be a real pain when your kids expect a culinary masterpiece for every meal. I’ve only got myself to blame for that though.

The beauty of these breakfast bites is that you can make a batch and then freeze the ones you don’t eat, bringing them out on a day when you’ve got zero time but fancy something different to start your day.

I’ve rustled up this recipe for residential school trip provider Kingswood who is working with The Happy Egg Co. They’re collaborating to assist parents, teachers and students to help their local community’s school save for their next trip.

School trips are such a brilliant opportunity to engage our kids outside of the classroom and provide them with positive and stimulating memories. Sam and Arlo always seem to get so much out of their class visits and will tell us far more about what they got up to compared to a run-of-the-mill school day when you’re lucky to get a grunt out of them. It’s also been a fantastic way for them to get to know the area since we moved out of London earlier this year. They’ve been to the beach, the lighthouse, museums and seem to have absorbed a huge amount of local knowledge!

Check out my recipe then scroll down for more information about how you could help your local school save up to £1,000 for their next school trip…

Crispy Tortilla Breakfast Bites

Prep time: 10 mins
Cook time: 30 mins

Ingredients

4 rashers streaky bacon
100g roasted peppers, drained
handful of basil leaves
75g cheddar cheese
3 Soft Flour Tortillas
6 eggs
60 ml milk

Instructions

1. Pre-heat oven to 180C, 160C fan, gas 4. Grease the holes of a non-stick 12 hole muffin tin with a little olive oil.

2. Grill the bacon until crispy and then snip into pieces, chop the roasted pepper, shred the basil leaves and grate the cheese.

3. Cut each tortilla into quarters, and then gently push one into each hole of the muffin tin to form a cup shape.

4. Sprinkle an equal amount of bacon, pepper and basil into the bottom of each tortilla cup.

5. Beat the eggs with the milk, season with salt and pepper, then pour evenly into each hole.

6. Finally scatter with grated cheese, cover the tray with foil and bake for 20 minutes. Remove the foil for the final five minutes of cooking to crisp up the edges and puff up the filling.

Allow to cool slightly and then ease the tortilla cups out of the tin by gently running a palette knife around the sides.

7. Serve for a delicious breakfast or pop them into lunch boxes as they’re yummy cold too.

Cook’s tip: Freezable so make a big batch, pop into sealable bags in the freezer and defrost as needed

Kingswood residential school trips provide an invaluable learning experience for young people. Kingswood strives to ensure the adventures they provide are great value for money made available to as many schools and as many pupils as possible.

To save up to £1,000 on your local school’s next trip all you need to do is look out for promotional egg boxes in your local supermarket, cut out the codes and enter them into the Trips for Schools website.

To find out more please visit www.kingswood.co.uk/tripsforschools or call 0800 655 6564

Post in collaboration with Kingswood