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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!

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( 12 Ratings)

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Member Reviews ( 3 )

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Prep Time 10 min
Total Time 30 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 395
Calories from Fat: 155 ),

% Daily Value

Total Fat: 17 g; 17 %
(Saturated Fat 8 g, 8 % ),
Cholesterol: 190 mg; 190 %;
Sodium: 830 mg; 830 %;
Total Carbohydrate: 47 g; 47 %
(Dietary Fiber 3 g 3 % ),
Protein: 16 g; 16 %

% Daily Value*:

Vitamin A: 12%;
Vitamin C: 12%;
Calcium: 22%;
Iron: 12%;

Exchanges:

2 Starch; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 9/26/2010 3:00:33 PM REPORT ABUSE mizgeri said:

Rating:

This is a great bfast. I follow the basic recipe. I make the tortilla the night before and in the morning just add the egg mix. I have crumbled bacon and some bulk sausage into the shell right before I add the eggs. I put salsa, sour cream and guac out in bowls and this is a real treat for family or company brunch. And so easy that you can make additional if called for.

This reply was: Helpful Inspiring

Posted 8/30/2010 3:52:21 PM REPORT ABUSE gpace75 said:

Rating:

I really liked this, my husband liked it enough. My 4 year old did not eat most of it. My father-inlaw did not like the tortilla. I would make this again but it would be based on who would be eating it...

This reply was: Helpful Inspiring

Posted 2/21/2007 9:45:48 AM REPORT ABUSE YogaMomma said:

Rating:

I have 2 very picky eaters in my house. My son loves eggs and my daughter loves any bread and cheese combination but I wasn''t sure if this would fly in our house. Well this recipe has soared in our family!! My son thought it was cool to have a taco salad for breakfast and my daughter loved the sour cream and she ate the whole thing! I have made it several times the last few weeks and I have been able to add some other vegetables to it like avocado, mushrooms, scallions and radishes. I also made it into a taco this morning and that was a BIG hit. We''ve actually used wheat tortillas also. This is def a must have in any family''s menu!!!!

This reply was: Helpful Inspiring