Country Eggs in Tortilla Cups

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

Ingredients

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

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.

Notes










Tips

Expert Tips

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

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.