Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin.

In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, green onions, garlic powder, smoked paprika, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated into a uniform filling.

Using a 3-inch round cookie cutter or a large glass rim, cut out circles from each flour tortilla. You should get about 3 circles per tortilla (yield dependent on cutter size).

Gently press each tortilla circle into the cups of the prepared muffin tin, creating small cups or shells. Do not overlap them entirely; allow them to naturally crease to form a cup shape.

Spoon about 1 tablespoon of the cream cheese mixture evenly into each tortilla cup.

Brush the exposed edges of the tortillas lightly with the beaten egg, and then drizzle the tops of the filling with melted butter.

Bake for 10-12 minutes, or until the edges of the tortillas are golden brown and crisp, and the filling is slightly puffed and starting to brown on top.

Let the bites cool in the muffin tin for 5 minutes before carefully removing them with a small offset spatula. Serve warm.