Mini tortilla chip cups stuffed with delicious sausage, fluffy scrambled eggs, sweet bell peppers, and cheese, these Breakfast Taco Bites are mini mouthfuls bursting with Mexican flavors! They’re breakfast. They’re lunch. They’re appetizers. And they're so yummy!
Preheat oven to 400 degrees F and line tortilla chip scoops on a baking sheet. Set aside. *See note for make-ahead directions.
In a large nonstick skillet, add the eggs, milk, and salt. Cook, scrambling, over medium heat until completely cooked. Remove from the pan and place in a medium bowl.
Remove sausage meat from casings and scramble fry in the pan, breaking it up with a spatula as the sausage cooks. Add peppers and bacon, and fry over medium heat until cooked. Remove from the pan and add to the eggs in the bowl.
Stir in 1 cup of cheese (this works best when the egg mixture is lukewarm and not hot because otherwise, the cheese will be one glob and not disperse throughout).
Spoon egg mixture into each tortilla scoop and top with remaining ½ cup cheese. Bake for 8-10 minutes until hot and the cheese is melted.
Top with salsa and chopped green onions as desired.
Notes
Make Ahead: You can prepare the eggs, sausage, peppers, and bacon as described, and store them in an airtight container in the fridge for up to 1 day before assembling the taco bites. Then, fill the scoops and bake together as stated.
Store: Store these little bites in an airtight container in the refrigerator for 2-3 days. Allow them to cool to room temperature before putting them in the fridge.