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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!

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings

(7 ratings)

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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

Serve with...

Strawberry Smoothie
Total Time: 10 min

MORE OPTIONS: 1 2

1.	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 minutes or until light golden brown. Remove tortillas from cups; place upright on serving plates.
2.	Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes and bell pepper in skillet about 5 minutes, stirring occasionally, until potatoes are light brown. Mix eggs, milk and salt; stir into potatoes. Cook about 3 minutes, stirring occasionally, until eggs are almost set.
3.	Spoon one-fourth of the egg mixture into each tortilla cup. Top with cheese and sour cream. Serve immediately with salsa.

Did You Know...

This recipe is not only high in calcium, it’s a good source of fiber as well.

Nutrition Information:

1 Serving: Calories 395 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 8 g); Cholesterol 190 mg; Sodium 830 mg; Total Carbohydrate 47 g (Dietary Fiber 3 g); Protein 16 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 12 %; Calcium 22 %; Iron 12 % Exchanges: 2 Starch; 1 Medium-Fat Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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Country Eggs in Tortilla Cups

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