Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
A brunch special—vegetables and scrambled eggs nestled in garlic-seasoned tortilla cups.
Heat oven to 425°F. Combine 2 tablespoons melted butter and 1/4 teaspoon garlic powder in small bowl. Place 6 (10-ounce) custard cups onto 15x10x1-inch baking pan.
Brush both sides of each tortilla with melted garlic butter. Carefully fit tortillas into custard cups. Bake 10-12 minutes or until tortillas are lightly browned.
Combine eggs, milk, salt, pepper and 1/4 teaspoon garlic powder in medium bowl; beat with whisk until well mixed.
Melt 2 tablespoons butter in 10-inch skillet until sizzling; add onions and bell pepper. Cook, stirring occasionally, over medium heat 3-4 minutes or until crisply tender. Stir in broccoli florets.
Pour egg mixture over vegetables in skillet. Continue cooking, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 4-6 minutes or until almost set. Stir in 1/2 cup shredded cheese; continue cooking 1-2 minutes or until cheese is melted.
Fill each baked tortilla cup with 2/3 cup egg mixture; sprinkle each with remaining shredded cheese.
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Dietary Fiber: 9g
This definitely makes something as simple as scrambled eggs come to life in an exciting way. Delicious!
Haven't tried this yet, but not a broccoli fan...has anyone tried breakfast sausage or anything else?
great recipe! Kids love it! i will make this again.
Will be trying this recipe; however, the calorie count seems off - seems high by a couple hundred calories per serving.
This is very yummy! We made it for breakfast and just loved it! It is flavorful and filling. Not too difficult to make either.
Not only have I tried this exact recipe, but I have modified it for other meals. Instead of eggs I mixed up some lasagna noodles with meat sauce and put it in the cups and put mozzarella cheese on it and baked it a few minutes to melt the cheese and it was fantastic. Ive put salad in one and not only do you have the salad, but a crunch tortilla cup when the salad is gone. Ive put fruit salad in a tortilla cup as well and it was great. Im going to keep trying different things in these cups, but the whole idea came from this scrambled egg recipe. Thanks Land O Lakes for the idea.
This recipe is great!
Instead of using a custard cup I sprayed the bottom of a cupcake panwith nonstick spray and buttered the outside of the tortilla with butter. Bake as you directed. works great!
Would love a Gl;uten Free Version of recipe # 15399 scrambled eggs nestled in garlic-seasoned tortilla cups
DELICIOUS and so easy! Something fun for the Sunday mornings with our family .... and a new use for the extra burrito shells in the refrigerator! (you know you have them in there!!)
Just loved it....easy and delicious.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3448
© 2013 Land O'Lakes, Inc.
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Probably ketchup, mustard and relish. Maybe mayo, lettuce and tomatoes. Those are the classics, and I love them, too.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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