Country Eggs In Tortilla Cups Recipes

COUNTRY EGGS IN TORTILLA CUPS

Steps:

• Heat 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.
• Spray 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.
• Spoon one-fourth of the egg mixture into each tortilla cup. Top with cheese and sour cream. Serve immediately with salsa.

COUNTRY-STYLE SCRAMBLED EGGS

Steps:

• In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

COUNTRY EGGS IN TORTILLA CUPS

Steps:

• 1. Heat oven to 400°. 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 towards cup. Bake 8 to 10 minutes or until light golden brown. Temove tortillas from cups place upright on serving plates.2. Spray 8 to 10-inch nonstick skillet with cooking spray heat over medium heat. Cook potatoes and bell pepper in skillet about 5 minutes, stirring occasionally, until potatows are light brown. Beat eggs, Milk and salt in small bowl with fork or wire whisk ntil well mixed stir into potatoes. Cook about 3 minutes, stirring occasionally, until eggs are almost set.3. Spoon 1/4 of the egg mixture into each tortilla cup. Top with cheese and sour cream. Serve immediately with salsa.1 TORTILLA CUP: Caloreis 420 (Calires from Fat 215) Fat 24g (Saturated 10g) Cholesterol 190mg Sodium 730mg Carbohydrate 36g (dietary Fiber 3g) Protein 15g% Daily Value: Vitamin A 12% Vitamin C 12% Calcium 20% Iron 10% * Exchanges:2 1/2 Starch, 1 High-Fat Meat, 2 1/2 Fat * Carbohydrate Choices: 2 1/2Together TimePlay "I Spy"! Take turns giving three clues for eveyone else at the dinner table to guess what you see. It's a great way to sharpen thinking, looking and listening skills.

COUNTRY EGGS IN TORTILLA CUPS

Steps:

• 1. Heat oven to 400°. 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.2. Spray 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.3. Spoon one-fourth of the egg mixture into each tortilla cup. Top with cheese and sour cream. Serve immediately with salsa.A NOTE from DR. GHOSHThe eggs and potatoes are good sources of iron. Try eating an orange, kiwifruit or other food high in vitamin C with this recipe to help you more easily absorb the iron."When I have mouth sores, I use chopped low-acid tomatoes and no green peppers. When I don't have mouth sores, I eat salsa because that's what makes these eggs taste 'normal.'" -Anne R.NUTRITION FACTS: High in calcium good source of fiber1 Serving: Calories 255 (Calories from Fat 70) Fat 8g (Saturated 4g) Cholesterol 20mg Sodium 720mg Potassium 480mg Carbohydrate 36g (Dietary Fiber 3g) Protein 13g %DAILY VALUE: Vitamin A 10% Vitamin C 12% Calcium 14% Iron 12% Folic Acid 10% Magnesium 10% DIET EXCHANGES: 2 Starch, 1 Medium-Fat Meat, 1 VegetableFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BREAKFAST TORTILLA CUPS

Steps:

• Cook sausages according to package directions; cut into ¼-inch slices; set aside.
• On a piece of waxed paper, spray each tortilla on both sides with vegetable cooking spray. Cut tortillas into fourths.
• Arrange three tortilla pieces (pointed end down) into muffin cups that have been sprayed with cooking spray. Overlap edges of tortilla pieces and press gently into muffin cups. Rounded edges will extend above muffin cups.
• Divide 1 cup of cheese evenly into tortilla-lined muffin cups. Top with sausage slices and remaining cheese.
• In a bowl, combine eggs, milk, bell pepper, cilantro, salt and pepper.
• Carefully pour into tortilla cups.
• Bake at 350ºF for 18-20 minutes or until eggs are set.
• Carefully remove from muffin cups. Serve hot with salsa.

EGGS IN TORTILLAS

Steps:

• Preheat oven to 375F degrees.
• Spray 6 ramekins or custard cups with non-stick cooking spray (like Pam) and gently push a tortilla into each; you'll have to make some pleats.
• Reserve 6 teaspoons of the finely diced red pepper; combine remaining pepper with onions and parsley in a small bowl.
• Divide veggie mixture between the 6 tortillas.
• Crack 1 egg into a small bowl and gently tip into one of the tortillas, placing egg on top of the veggies; repeat until all 6 tortillas are filled.
• Sprinkle with salt and pepper if you wish.
• Place baking sheet in the oven and bake for 20 minutes.
• Remove and sprinkle 1 tsp of the raw red pepper you saved on top of each egg; serve.
• Variation: sprinkle some shredded cheddar or mozzarella on top of eggs before baking.