- 8 ounces breakfast sausage
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 6 green onions, chopped
- 6 eggs, lightly beaten
- 1/3 cup low-fat or skim milk
- ½ cup shredded cheese
- ¼ teaspoon black pepper
- 4 whole wheat tortillas
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Heat oven to 350°F degrees.
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Brown sausage with diced bell peppers and onion over medium-high heat, until no longer pink in large skillet.
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In medium bowl, whisk together eggs, milk and black pepper.
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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.*
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Spray muffin tin with non-stick cooking spray.
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Press a tortilla circle into each muffin cup using your fingers.
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Spoon 1 tablespoon of the sausage-vegetable mixture into each tortilla cup.
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Sprinkle each tortilla cup with approximately 2 teaspoons of shredded cheese.
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Pour egg mixture into each tortilla cup until the egg mixture just barely reaches the top of the tortilla.
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Bake for 15-20 minutes, until egg mixture has set.
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Allow tortilla cups to set for 5 minutes before serving. Serve warm.
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Refrigerate any leftovers and reheat in the microwave for approximately 30 seconds.
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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.
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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
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Looking for more delicious Breakfast ideas?
Have you ever thought about making your own Homemade Tortillas? Check out Tony’s Story.