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Country Eggs in Tortilla Cups
Old El Paso™ flour tortillas (6 inches in diameter)
cups frozen southern-style hash brown potatoes
cup chopped green bell pepper
eggs or 1 cup fat-free cholesterol-free egg product
cup shredded Cheddar cheese (3 ounces)
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 minutes 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 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.
Spoon one-fourth of the egg mixture into each tortilla cup. Top with cheese and sour cream. Serve immediately with salsa.
This recipe is not only high in calcium, it’s a good source of fiber as well.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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