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
  • Servings 4

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.

Expert Tips

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

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.