Country Eggs in Tortilla Cups
Betty Crocker’s Living with Cancer Cookbook shares a recipe! Celebrate
breakfast with a potatoes and egg food fiesta in its own tortilla.
Olé!
4 Old El Paso® flour tortillas (6 inches in diameter) Cooking spray
2 cups frozen southern-style hash brown potatoes
1/4 cup chopped green bell pepper
3 eggs or 1 cup fat-free cholesterol-free egg product
1/4 cup milk
1/4 teaspoon salt
3/4 cup shredded Cheddar cheese (3 ounces)
1/4 cup sour cream Old El Paso® salsa (any variety), if desired
Heat oven to 400°F. Turn four 6-ounce custard cups upside down onto
cookie sheet. Spray both sides of each tortilla lightly with cooking
spray. Place tortilla over each cup, gently pressing edges toward cup.
Bake 8 to 10 mins or until light golden brown. Remove tortillas from
cups; place upright on serving plates.
Spray 8- or 10-inch nonstick skillet with cooking spray; heat over
medium heat. Cook potatoes and bell pepper in skillet about 5 mins,
stirring occasionally, until potatoes are light brown. Mix eggs, milk
and salt; stir into potatoes. Cook about 3 mins, stirring occasionally,
until eggs are almost set.Spoon one-fourth of the egg mixture into each
tortilla cup. Top with cheese and sour cream. Serve immediately with
salsa.
1 Serving: Cals 395 (Cals from Fat 155 ); Total Fat 17 g (Sat Fat 8 g);
Chol 190 mg; Sod 830 mg; Total Carb 47 g (Dietary Fiber 3 g); Protein 16
g % Daily Value: Vitamin A 12 %; Vitamin C 12 %; Calcium 22 %; Iron 12 %
Exchanges: 2 Starch; 1 Medium-Fat Meat; 2 Fat