scrambled egg tortilla cups

How To Make scrambled egg tortilla cups

• 1

  Preheat oven to 425 degrees F. Combine 2 Tbsp melted butter & 1/4 tsp garlic powder in small bowl. Place 6 (10 oz.) custard cups onto 15 x 10 x 1" jelly roll pan.
• 2

  Brush both sides of each tortilla with melted garlic butter. Carefully fit tortillas into custard cups. Bake for 10 - 12 minutes or until tortillas are lightly browned.
• 3

  Meanwhile, combine eggs, milk, salt, pepper & 1/4 tsp garlic powder in medium bowl; beat with wire whisk until well mixed.
• 4

  Melt 2 Tbsp butter in 10" skillet until sizzling; add onions & tomato. Cook, stirring occasionally, over medium heat until crisply tender (3 - 4 minutes). Stir in broccoli florets.
• 5

  Pour egg mixture over vegetables in skillet. Continue cooking, gently lifting & stirring slightly with spatula to allow uncooked portion to flow underneath, until almost set (4 - 6 minutes). Stir in 1/2 C shredded cheese; continue cooking until cheese is melted (1 - 2 minutes).
• 6

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