Breakfast for Dinner Part 2 - Country Egg Tortilla Cups
Dinner can get real boring, real quick and that's why I like to switch things up as much as possible. One way is to make breakfast for dinner. I love it because my kids think of it as an extra treat. I love it, because it's super easy to make. You almost always have all of your ingredients on hand. Take this south of the boarder twist on breakfast with a recipe for Country Egg 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 milk
1/4 teaspoon salt
3/4 cup shredded Cheddar cheese (3 ounces)
1/4 cup sour cream
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, milk and salt; 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.
Moms, what are your favorite breakfast for dinner ideas?
Image courtesy of Betty Crocker