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Country Eggs in Tortilla Cups

Country Eggs in Tortilla Cups
  • 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!
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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
155
Total Fat
17 g
Saturated Fat
8 g
Cholesterol
190 mg
Sodium
830 mg
Potassium
520 mg
Total Carbohydrate
47 g
Dietary Fiber
3 g
Protein
16 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
12%
12%
Calcium
22%
22%
Iron
12%
12%
Exchanges:
2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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