scrambled egg tortilla cups
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Make something different for breakfast rather than the same ol thing....
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(1 rating)
yield
6 serving(s)
prep time
25 Min
cook time
45 Min
Ingredients For scrambled egg tortilla cups
- TORTILLAS:
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2 Tbspbutter, melted
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1/4 tspgarlic powder
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6 - 6"flour tortillas
- EGGS:
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10 lgeggs
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1/3 cheavy cream, cold
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1/2 tspsalt
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1/4 tsppepper
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1/4 tspgarlic powder
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2 Tbspbutter
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1/3 conion, chopped
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1/3 ctomato, diced
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1/3 cbroccoli florets
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1 ccheddar cheese, shredded
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12 slicebacon, cooked crisp & crumbled, (optional)
How To Make scrambled egg tortilla cups
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1Preheat 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.
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2Brush 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.
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3Meanwhile, combine eggs, milk, salt, pepper & 1/4 tsp garlic powder in medium bowl; beat with wire whisk until well mixed.
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4Melt 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.
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5Pour 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).
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6Fill each baked tortilla cup with 2/3 C egg mixture; sprinkle each with remaining shredded cheese & bacon.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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