Country Eggs in Tortilla Cups: The Best Country Eggs in Tortilla Cups Recipe from Cook'n

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	Country Eggs in Tortilla Cups

Serves: 4

Prep: 10 min
Bake: 10 min
Cook: 10 min

Print this Recipe

   4 flour tortillas (6 inches in diameter)
   Cooking spray
   2 cups Southern-style frozen hash brown potatoes
   1/4 cup chopped green bell peppers
   3 eggs or 1 cup fat-free, cholesterol-free egg product
   1/4 cup milk
   1/4 teaspoon salt
   3/4 cup shredded cheddar cheese (3 ounces)
   1/4 cup sour cream
   Salsa, if desired

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1. Heat oven to 400°. Turn four 6-ounce custard cups upside down onto cookie sheet. Spray both sides of each tortilla lightly with cooking spray. Place tortilla over each cup, gently pressing edges toward cup. Bake 8 to 10 minutes or until light golden brown. Remove tortillas from cups; place upright on serving plates.

2. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes and bell pepper in skillet about 5 minutes, stirring occasionally, until potatoes are light brown. Mix eggs, milk and salt; stir into potatoes. Cook about 3 minutes, stirring occasionally, until eggs are almost set.

3. Spoon one-fourth of the egg mixture into each tortilla cup. Top with cheese and sour cream. Serve immediately with salsa.

A NOTE from DR. GHOSH
The eggs and potatoes are good sources of iron. Try eating an orange, kiwifruit or other food high in vitamin C with this recipe to help you more easily absorb the iron.

"When I have mouth sores, I use chopped low-acid tomatoes and no green peppers. When I don't have mouth sores, I eat salsa because that's what makes these eggs taste 'normal.'" -Anne R.

NUTRITION FACTS: High in calcium; good source of fiber
1 Serving: Calories 255 (Calories from Fat 70); Fat 8g (Saturated 4g); Cholesterol 20mg; Sodium 720mg; Potassium 480mg; Carbohydrate 36g (Dietary Fiber 3g); Protein 13g %DAILY VALUE: Vitamin A 10%; Vitamin C 12%; Calcium 14%; Iron 12%; Folic Acid 10%; Magnesium 10% DIET EXCHANGES: 2 Starch, 1 Medium-Fat Meat, 1 Vegetable

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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