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    Country Eggs in Tortilla Cups


    Source of Recipe


    Aunt Saunny

    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.





 

 

 


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