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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