A brunch special—vegetables and scrambled eggs nestled in garlic-seasoned tortilla cups.
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2 tablespoons Land O Lakes® Butter, melted
1/4 teaspoon garlic powder
6 (6-inch) flour tortillas
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
Heat oven to 425°F.
Combine 2 tablespoons melted butter and 1/4 teaspoon garlic powder in 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.
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.
Whisk eggs, milk, salt, pepper and 1/4 teaspoon garlic powder together in bowl until well mixed.
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.
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.
Go back to basics or get creative. Either way, it’s easy with these versatile egg dishes. No more boring breakfasts!