Mexican Eggs in Tortilla Cups

Mexican Eggs in Tortilla Cups

Mexican Eggs in Tortilla Cups

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Great for spicing up a vegetarian dinner or weekend brunch! This fast and easy recipe is full of zest, satisfying and nutritious. Ground cumin and a dose of chili powder combine with Bob Evans® in a baked tortilla cup.

Recipe Ingredients

4 (7 to 8-in.)
100% whole wheat flour tortillas
2 cup (16 oz.)
Bob Evans® egg whites
1 tsp.
chili powder
1/2 tsp.
ground cumin
1/2 cup
Crystal Farms® Reduced Fat Shredded Marble Jack Cheese
1/4 cup
light sour cream
4 tsp.
salsa
2 Tbsp.
chopped green onions

Instructions

1
Heat oven to 400° F. Place four 6-ounce custard cups upside down onto cookie sheet. Lightly spray both sides of each tortilla with nonstick cooking spray. Place each tortilla over custard cup pressing lightly to cover.
2
Bake 8 to 10 minutes or until tortillas are light golden brown. Place cups upright on cooling rack.
3
Meanwhile, spray 10-inch nonstick skillet with nonstick cooking spray. Cook Bob Evans® Egg Whites over medium heat. As egg starts to set use spatula to lift edge of cooked eggs letting uncooked egg flow to bottom of skillet. Cook until eggs are set but still moist. Stir in chili powder and cumin. Sprinkle with cheese.
4
Place each tortilla cup upright on serving plate. Fill each cup with an equal portion of Bob Evans mixture. Top each with 1 tablespoon sour cream, 1 teaspoon salsa. Sprinkle with green onions.

Mexican Eggs in Tortilla Cups

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