Next, make the tortilla cups. Using a 4-inch round cookie or biscuit cutter, cut out circles from the tortilla. (Don’t throw away the scraps! Use them to make chips. Just arrange the tortilla pieces on an ungreased cookie sheet and sprinkle with salt. Bake in a pre-heated 350°F oven until crispy.)
Place the tortilla rounds on a microwavable plate and heat them on high for about 15 seconds or until softened. Spray your muffin tin cups lightly with non-stick cooking spray and place one round over the top of each muffin cup. Then, use the bottom of a small juice glass to press the round into the cup.
Now it’s time to scramble the eggs. In a large bowl, beat a dozen eggs until fluffy and then fold in bacon bits. Pour the mixture into a 10-inch skillet and cook over medium-low heat.
Once the eggs are done, it’s time to start assembling your cups! Start by scooping a teaspoon of refried beans into the bottom of each tortilla cup.
Next, scoop ¼ cup of the egg mixture into each cup.
Finally, top the cups with some shredded cheese. I sprinkled about a teaspoon on top, but you can always use a pinch more if you want your burrito bites to be extra cheesy.
Pop your muffin tin in the oven and bake at 350°F for 18 to 20 minutes or until the cheese is melted and the tortillas are crisp. Top with sour cream, salsa and green onion if you’d like. Then serve, enjoy and watch as these breakfast bites quickly disappear!