Ingredients
-
4
-
1/2
-
1/2
-
1/2
-
-
2
-
2
-
2
-
4
-
-
-
-
-
-
Directions
Egg Filled Tortilla Cups, Try these for a quick tasty brunch! I got this recipe from an egg pamphlet I picked up at the supermarket!, This review is just of the egg mixture–I was looking for an egg/cottage cheese mixture for a very particular person and this was perfect I made one serving I skipped the mustard and chili, but used the suggested veg and put the whole mixture in a gratin It puffed up like a souffle and was done in about 30 minutes The proportion of egg to cheese is just right and the vegetables retain just the right bit of crunch Excellent!, Try these for a quick tasty brunch! I got this recipe from an egg pamphlet I picked up at the supermarket!
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Steps
|
1
Done
|
Beat Eggs With Cottage Cheese, Dry Mustard, Chili Powder, Salt and Pepper. |
|
2
Done
|
Stir in Green Onions, Celery and Red Pepper. |
|
3
Done
|
Set Aside Spray 4 Ramekins (1/2 Cup Size) With Cooking Spray. |
|
4
Done
|
Place One Torilla in Each Ramekin, Pressing to Fit. |
|
5
Done
|
Pour an Equal Amount of the Egg Mixture Into Each Tortilla Cup. |
|
6
Done
|
Bake at 375 Degrees F. |
|
7
Done
|
For About 20 to 25 Minutes or Until Eggs Are Set. |
|
8
Done
|
Let Stand For 5 Minutes Before Serving. |
