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.

Kathy Gunst

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Recipe Summary

Yield:
4 Servings (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350º.

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  • 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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