Skip Navigation
Search recipes, ingredients, articles, products...
Scrambled Egg Tortilla Cups
Get started!


Tortilla Cups

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

1/4 teaspoon garlic powder

3/4 cup shredded Cheddar cheese

How to make

  1. STEP 1

    Heat oven to 425°F.

  2. 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.

  3. 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.

  4. 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.

  5. STEP 5

    Whisk eggs, milk, salt, pepper and 1/4 teaspoon garlic powder together in bowl until well mixed.

  6. 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.

  7. 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.

Tip #2

Video by Virtutrix

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.