Country Eggs in Tortilla Cups

Name: Country Eggs in Tortilla Cups
Prep time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Southwestern
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

14 Ratings

5 Reviews

Prep 10 min
Total 30 min
Servings 4

Betty Crocker's Living with Cancer Cookbook shares a recipe! Celebrate breakfast with a potatoes and egg food fiesta in its own tortilla. Olé!

By Betty Crocker Kitchens

Updated April 11, 2006

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

Steps

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.