Scrambled Egg Tortilla Cups

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Scrambled Egg Tortilla Cups
Prep Time
25 min
Cook Time
45 min
Yield
6 servings
Recipe by: Eggland's Best

Bake in advance and reheat the next day until warm and crisp!

Ingredients

Tortilla Cups

  • 2 tablespoons Land O Lakes® Butter, melted
  • 1/4 teaspoon garlic powder
  • 6 (6-inch) flour tortillas

Eggs

  • 10 Eggland's Best eggs (large)
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons Land O Lakes® Butter
  • 1/3 cup chopped onion
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped broccoli florets
  • 3/4 cup shredded Cheddar cheese

Nutrition

Serving Size
1
Calories
475
Fat
25 g
  Saturated Fat
11 g
Cholesterol
329 mg
Sodium
796 mg
Carbohydrates
43 g
Dietary Fiber
3 g
Protein
21 g
Preparation

Heat oven to 425°F.

Combine 2 tablespoons melted butter and 1/4 teaspoon garlic powder in bowl. Place 6 (10-ounce) custard cups onto 15x10x1-inch baking pan.

Brush both sides of each tortilla with melted garlic butter. Carefully fit tortillas into custard cups. Bake 10-12 minutes or until tortillas are lightly browned.

Melt 2 tablespoons butter in 10-inch skillet until sizzling; add onions and bell pepper. Cook, stirring occasionally, over medium heat 3-4 minutes or until crisply tender. Stir in broccoli florets.

Whisk eggs, milk, salt, pepper, and 1/4 teaspoon garlic powder together in bowl until well mixed.

Pour egg mixture over vegetables in skillet.

Continue cooking, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 4-6 minutes or until almost set.

Stir in 1/2 cup shredded cheese; continue cooking 1-2 minutes or until cheese is melted.

Fill each baked tortilla cup with 2/3 cup egg mixture; sprinkle each with remaining shredded cheese.

Filed Under: Breakfast and Brunch, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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