Got this one from the Betty Crocker website...


Country Eggs in Tortilla Cups
Betty Crocker's Living with Cancer Cookbook shares a recipe! Celebrate 
breakfast with a potatoes and egg food fiesta in its own tortilla. Olé!

Prep Time:10 min 
Start to Finish:30 min 
Makes:4 servings 

4Old El Paso® flour tortillas (6 inches in diameter)
Cooking spray
2cups frozen southern-style hash brown potatoes
1/4cup chopped green bell pepper
3eggs or 1 cup fat-free cholesterol-free egg product
1/4cup milk
1/4teaspoon salt
3/4cup shredded Cheddar cheese (3 ounces)
1/4cup 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.
Rhonda G in Missouri 
Owner of Awesome Swaps and More 
Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
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