Country Eggs in Tortilla Cups

Total Time: 20 minutes
Servings: 4

4 flour tortillas (6 inch)
cooking spray
4 eggs
1/4 cup milk
1/4 t. salt
1 T. butter or margarine
3 cups frozen shredded ash browns
1/4 cup chopped green bell pepper
1/4 cup shredded cheese
salsa and/or sour cream, if desired

1. Turn 4 custard cups upside down on a cookie sheet. Spray each tortilla with cooking spray and shape around custard cup. Bake 8-10 mintues in a 400 degree oven until light golden brown.

2. In a small bowl, beat eggsm milok, and salt until well mixed. Set aside.

3. Melt butter in a 10-in skillet. Cook potatoes and bell pepper in skillet for 6-8 minutes, until potatoes are golden brown.

4. Push potatoes to one side of the skillet; carefully pour egg mixture into the empty side of the skillet. Cook until eggs are almost set. Sprinkle with cheese and cover for 1 minute (until cheese melts).

5. Place "tortilla cup" on serving plate. Spoon 1/4 each of the potato and egg mixture into the cup. Serve with sour cream and/or salsa.

My notes: I don't own custard cups, I made the tortilla cups by using th backside of muffin pans and shaping it around 4 muffins. They turned into tortilla bowls that way. This is such a super easy, delicious breakfast-for-dinner that I'm sure to make again soon. Oh, one more thing...if you want to add some breakfast meat to this, it would be so easy. I just added a few fresh bacon bits and it gave it an entirely new taste!

Stars: 4 out of 5