Country Eggs in Tortilla Cups

Health score
9%
Country Eggs in Tortilla Cups
30 min.
4
440kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a delightful twist on a classic dish? Introducing Country Eggs in Tortilla Cups, a scrumptious recipe that combines the heartiness of southern-style hash browns with the comforting flavors of eggs and cheese, all nestled in a crispy tortilla cup. This dish is not only visually appealing but also incredibly satisfying, making it perfect for family gatherings or a cozy weeknight meal.

In just 30 minutes, you can whip up this delicious main course that serves four, ensuring everyone leaves the table happy and full. The combination of fluffy eggs, savory bell peppers, and melted cheddar cheese creates a mouthwatering experience that will have your taste buds dancing. Plus, the addition of sour cream and salsa adds a zesty kick that takes this dish to the next level.

Whether you're looking for a hearty brunch option or a fun dinner idea, these tortilla cups are versatile enough to suit any occasion. They are easy to prepare and can be customized with your favorite ingredients, making them a fantastic choice for both busy weeknights and leisurely weekends. So grab your tortillas and get ready to impress your family and friends with this delightful recipe that’s sure to become a new favorite!

Ingredients

  • 8.2 oz flour tortilla soft for tacos and fajitas (10 count
  • serving pam original flavor shopping list 
  • cups hash browns frozen southern-style
  • 0.3 cup bell pepper green chopped
  •  eggs fat-free
  • 0.3 cup milk 
  • 0.3 teaspoon salt 
  • ounces cheddar cheese shredded
  • 0.3 cup cream sour
  • serving salsa 

Equipment

  • frying pan
  • baking sheet
  • oven

Directions

  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.
  2. Place tortilla over each cup, gently pressing edges toward cup.
  3. Bake 8 to 10 minutes or until light golden brown.
  4. Remove tortillas from cups; place upright on serving plates.
  5. 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.
  6. Mix eggs, milk and salt; stir into potatoes. Cook about 3 minutes, stirring occasionally, until eggs are almost set.
  7. Spoon one-fourth of the egg mixture into each tortilla cup. Top with cheese and sour cream.
  8. Serve immediately with salsa.

Nutrition Facts

Calories440kcal
Protein15.5%
Fat38.76%
Carbs45.74%

Properties

Glycemic Index
35
Glycemic Load
14.82
Inflammation Score
-6
Nutrition Score
17.370869595072%

Flavonoids

Luteolin
0.44mg
Kaempferol
0.01mg
Quercetin
0.21mg

Nutrients percent of daily need

Calories:439.87kcal
21.99%
Fat:18.99g
29.21%
Saturated Fat:8.73g
54.56%
Carbohydrates:50.43g
16.81%
Net Carbohydrates:46.62g
16.95%
Sugar:4.1g
4.56%
Cholesterol:154.33mg
51.44%
Sodium:845.12mg
36.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.09g
34.17%
Selenium:30.32µg
43.31%
Phosphorus:362.54mg
36.25%
Calcium:300.69mg
30.07%
Vitamin B1:0.43mg
28.87%
Vitamin B2:0.47mg
27.85%
Manganese:0.47mg
23.74%
Vitamin B3:4.52mg
22.58%
Iron:3.83mg
21.26%
Folate:80.92µg
20.23%
Vitamin C:16.38mg
19.85%
Fiber:3.81g
15.23%
Potassium:511.62mg
14.62%
Zinc:1.87mg
12.49%
Vitamin B6:0.25mg
12.33%
Vitamin B5:1.16mg
11.59%
Vitamin A:578.36IU
11.57%
Vitamin B12:0.63µg
10.53%
Copper:0.21mg
10.47%
Magnesium:39.44mg
9.86%
Vitamin D:0.96µg
6.37%
Vitamin K:6.08µg
5.79%
Vitamin E:0.7mg
4.67%