Pimiento-Cream Cheese Scrambled Eggs in Cheddar Tortilla To-Go Cups

Lorie Roach

By
@lroach

This is an easy and delicious breakfast for people on the run!


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Ingredients

nonstick cooking spray
4
fajita size flour tortillas
1
egg, beaten
3/4 c
shredded sharp cheddar cheese
8
large eggs
1/4 c
milk
1/2 tsp
salt
1/2 tsp
pepper
1 jar(s)
(4 0unce) jar diced pimientos, drained
2 Tbsp
butter
1/4 c
finely chopped red onion
1 pkg
(3-ounce) package cream cheese, cut into very small cubes

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray 4 wells of a 12-cup muffin pan with nonstick cooking spray, spacing them out so there are empty cups between them. Microwave tortillas until warm and pliable. Brush the front and back of each tortilla with 1 beaten egg, then sprinkle with the shredded cheese on both sides, pressing onto the tortilla to make it stick. (The entire tortilla does not need to be covered in cheese.) Place the tortillas in the sprayed muffin cups, lining the inside of the cup to form a well. (Some of the cheese may fall off. That’s okay.) Bake for 15-20 minutes or until very golden brown and crispy. (The cheese should look dried out.)
2
Meanwhile, whisk together the 8 large eggs and next 3 ingredients. Stir in pimientos. Melt butter in a large nonstick skillet over medium heat; add the onions and cook until soft. Pour in egg mixture and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds. Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat.
3
Fill each tortilla cup with 1/4 of the eggs. Wrap in a piece of deli wrap paper or paper towel and head out the door!

About this Recipe

Course/Dish: Breakfast, Eggs
Other Tag: Quick & Easy
Hashtags: #eggs, #tortillas