Tortilla Egg Cups

Heat oven to 350°F degrees.

Brown sausage with diced bell peppers and onion over medium-high heat, until no longer pink in large skillet.

In medium bowl, whisk together eggs, milk and black pepper.

Using a cookie or biscuit cutter, cut 3 ½-inch circles from whole-wheat tortillas until you have 12 circle cutouts. Set tortilla scraps to the side.*

Spray muffin tin with non-stick cooking spray.

Press a tortilla circle into each muffin cup using your fingers.

Spoon 1 tablespoon of the sausage-vegetable mixture into each tortilla cup.

Sprinkle each tortilla cup with approximately 2 teaspoons of shredded cheese.

Pour egg mixture into each tortilla cup until the egg mixture just barely reaches the top of the tortilla.

Bake for 15-20 minutes, until egg mixture has set.

Allow tortilla cups to set for 5 minutes before serving. Serve warm.

Refrigerate any leftovers and reheat in the microwave for approximately 30 seconds.

For a sweet treat, place tortilla scraps onto baking sheet. Spray tortillas with non-stick cooking spray and sprinkle with cinnamon sugar. Flip tortilla scraps over and repeat. Bake at 350°F until golden brown.

Per serving (2 tortilla egg cups) : 331 calories, 135 calories from fat, 15g fat, 9g saturated fat, 217mg cholesterol, 682mg sodium, 15g total carbohydrates, 2g dietary fiber, 2.5g sugars, 17g protein, 109mg potassium

 

Looking for more delicious Breakfast ideas? Have you ever thought about making your own Homemade Tortillas? Check out Tony's Story.