Country Eggs in Tortilla Cups

 

4

Old El Paso® flour tortillas (6 inches in diameter)

Cooking spray

2

cups frozen southern-style hash brown potatoes

1/4

cup chopped green bell pepper

3

eggs or 1 cup fat-free cholesterol-free egg product

1/4

cup fat-frere (skim) milk

1/2

cup shredded low-fat Cheddar cheese (2 ounces)

1/4

cup reduced-fat sour cream, if desired

Old El Paso® salsa (any variety), if desired

• 1 Heat oven to 400°F. Turn four 6-ounce custard cups upside down onto cookie sheet. Spray both sides of each tortilla lightly with cooking spray. Place tortilla over each cup, gently pressing edges toward cup. Bake 8 to 10 minutes or until light golden brown. Remove tortillas from cups; place upright on serving plates.
• 2 Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes and bell pepper in skillet about 5 minutes, stirring occasionally, until potatoes are light brown. Mix eggs and milk; stir into potatoes. Cook about 3 minutes, stirring occasionally, until eggs are almost set.
• 3 Spoon one-fourth of the egg mixture into each tortilla cup. Top with cheese and sour cream. Serve immediately with salsa.