Yield
4 Servings (serving size: 1 cupcake)

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.

How to Make It

Step 1

Preheat the oven to 350º.

Step 2

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.

Step 3

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.

Step 4

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.)

Step 5

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.

Step 6

Remove from the oven and let cool. Carefully lift the tortilla "cupcake" out of the mold.

Step 7

Place each of the toppings in small bowls and let everyone choose the ones they want.

Step 8

How kids can help: Fit tortillas into the muffin molds; place toppings in small bowls.

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