Scrambled Egg Tortilla Cups

Name: Scrambled Egg Tortilla Cups
Prep time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 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; 1/4 teaspoon garlic powder; 3/4 cup shredded Cheddar cheese

A brunch special—vegetables and scrambled eggs nestled in garlic-seasoned tortilla cups.

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25 min

Prep Time

45 min

Total Time

servings

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Ingredients

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

¹/₄ teaspoon garlic powder

³/₄ cup shredded Cheddar cheese

How to make

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.

Tip #1

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.