Country Eggs in Tortilla Cups

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

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
This recipe is not only high in calcium, it’s a good source of fiber as well.

Nutrition Information:

1 Serving (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*:
    Exchanges:
    • 2 Starch;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.