Betty Crocker's Living with Cancer Cookbook shares a recipe! Celebrate breakfast with a potatoes and egg food fiesta in its own tortilla. Olé!
Country Eggs in Tortilla Cups
- Prep Time 10 min
- Total 30 min
- Servings 4
- Ingredients 10
Ingredients
- 4 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
- 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
- Salsa, if desired
Instructions
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Step1Heat 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.
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Step2Spray 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.
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Step3Spoon one-fourth of the egg mixture into each tortilla cup. Top with cheese and sour cream. Serve immediately with salsa.
Nutrition
395
Calories
17 g
Total Fat
16 g
Protein
47 g
Total Carbohydrate
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;Tips from the Betty Crocker Kitchens
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