A brunch special—vegetables and scrambled eggs nestled in garlic-seasoned tortilla cups.
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Tortilla Cups
2 tablespoons Land O Lakes® Butter, melted
1/4 teaspoon garlic powder
6 (6-inch) flour tortillas
Eggs
2 tablespoons Land O Lakes® Butter
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1/3 cup chopped broccoli florets
10 large Land O Lakes® Eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded Cheddar cheese
STEP 1
Heat oven to 425°F.
STEP 2
Combine 2 tablespoons melted butter and 1/4 teaspoon garlic powder in bowl. Place 6 (10-ounce) custard cups onto 15x10x1-inch baking pan.
STEP 3
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.
STEP 4
Melt 2 tablespoons butter in 10-inch skillet until sizzling; add onion and bell pepper. Cook, stirring occasionally, over medium heat 3-4 minutes or until crisply tender. Stir in broccoli florets.
STEP 5
Whisk eggs, milk, salt, pepper and 1/4 teaspoon garlic powder together in bowl until well mixed.
STEP 6
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 cheese; continue cooking 1-2 minutes or until cheese is melted.
STEP 7
Fill each baked tortilla cup with 2/3 cup egg mixture; sprinkle each with remaining cheese.
Tortilla cups can be baked a day in advance and stored in container with tight-fitting lid. To reheat, heat oven to 350°F. Place cooling rack over baking sheet; place tortilla cups onto rack. Bake 5-6 minutes or until warm and crisp.
COLLECTION
Go back to basics or get creative. Either way, it’s easy with these versatile egg dishes. No more boring breakfasts!