A new twist on your morning muffin: Use a small corn or wheat tortilla as the muffin liner and fill it up with scrambled eggs and a touch of salsa. Once these cupcakes come out of the oven, let cool a bit and top with sour cream and any other toppings.
Nonstick cooking spray
4 (5-inch) corn or wheat tortillas
1 scallion, chopped
1/4 cup chopped bell pepper
4 large eggs
Salt and freshly ground black pepper
4 tablespoons grated cheddar or Monterey Jack cheese
4 tablespoons mild, medium, or hot salsa
Pitted black olives
Salsa or hot sauce
How to Make It
Preheat the oven to 350º.
Spray 4 muffin cups and fill empty cups with water. Place 1 tortilla in each muffin cup and fit it into the mold, creating a hollow.
Coat a medium skillet with cooking spray. Add the chopped scallion and bell pepper and cook over medium heat for about 4 minutes, or until softened.
Meanwhile, whisk the eggs with salt and pepper to taste; cook, stirring the entire time. Sprinkle in the cheese and cook about 3 more minutes, until the eggs are set but still a bit moist. (They will firm up in the oven.)
Spoon the eggs into each tortilla and top each with 1 tablespoon of salsa. Bake 6 to 8 minutes, or until the eggs are hot and firm and the tortilla is warm.
Remove from the oven and let cool. Carefully lift the tortilla "cupcake" out of the mold.
Place each of the toppings in small bowls and let everyone choose the ones they want.
How kids can help: Fit tortillas into the muffin molds; place toppings in small bowls.
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