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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I had some leftover taco meat I was trying to use up for breakfast. I thought about an omelet but wanted to be a little more creative so I made this up this morning and my family loved it! We topped each egg cup with sour cream and cilantro. They also go great with hash browns! Ingredients:
3 flour tortillas (fajita or soft taco size) |
6 tablespoons taco meat (i use leftover) |
1/3 cup monterey jack pepper cheese (shredded) |
6 teaspoons salsa (red or green) |
1 green onion (chopped fine) |
3 eggs |
1/2 teaspoon garlic powder |
cooking spray |
Directions:
1. Preheat oven to 350 degrees.
2. Spray 6 cup muffin tin with cooking spray.
3. Lightly spray each tortilla wedge with cooking spray and place 2 wedges in each muffin cup, overlapping to form a cup.
4. Bake in preheated oven for 10-15 minutes or until edges are lightly browned.
5. Meanwhile, place eggs in a bowl and scramble with green onion and garlic powder.
6. Place some cheese in each muffin cup. Top with salsa, taco meat and egg mixture.
7. Bake in preheated oven for 15-20 minutes or until egg is set.
8. Serve with sour cream and cilantro.
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