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A hand holds a small Baked Egg Tortilla Bite with melted cheese, topped with a halved cherry tomato arranged as a heart and chive garnish. More tarts are visible on a wooden board in the background.
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Baked Egg Tortilla Bites

Showstopping tortilla and egg appetizers topped with tomato and chive flowers.
Prep Time13 minutes
Cook Time12 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: dinner party, egg appetizer, finger food
Servings: 9 bites

Equipment

  • large flower cookie cutter
  • muffin pan

Ingredients

Tortilla flowers

  • 3 tortillas
  • 1 tablespoon olive oil

Egg mixture

  • 2 eggs
  • 1/2 red onion chopped
  • 3 tablespoons heavy cream
  • 25 grams cheddar cheese grated
  • 1 teaspoon sea salt
  • pepper to taste

Tomato flowers

  • 5 grape tomatoes
  • fresh chives to garnish

Instructions

  • Turn on the oven to 175°C (350°F).
  • Cut out the tortilla flowers with the flower cookie cutter.
  • Brush the top and bottom of the tortilla flowers with olive oil.
  • Bake until slightly golden (about 3-5 minutes).
  • Remove the tortilla flowers from the oven.
  • Let them cool.
  • Mix the eggs, cream, finely chopped red onion, cheddar, sea salt, and pepper.
  • Spoon the mixture on top of each tortilla flower till the bottom is covered.
  • Bake again until the egg is cooked (about 8 minutes).
  • Remove the egg tortilla bites and allow to cool.
  • Slice a grape tomato in the middle at a slant.
  • Cut each half in half.
  • Connect the two set of halves to make two hearts.
  • Top the tomato hearts onto the egg tortillas.
  • Arrange chopped chives as the stem.
  • Sprinkle with sea salt and pepper.
  • Serve.

Video

Nutrition

Calories: 91kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 45mg | Sodium: 366mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg