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! MORE+ LESS-

By Betty Crocker Kitchens

Updated April 11, 2006

Ingredients

Old El Paso™ flour tortillas (6 inches in diameter)

Cooking spray

cups frozen southern-style hash brown potatoes

1/4

cup chopped green bell pepper

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

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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.