Breakfast Tortilla Cups Food
TORTILLA BREAKFAST WRAP
Inspired by the Egg and Cheese Bread Omelet, we made a complete breakfast wrap--tortilla, eggs, spinach, cheese and ham included--entirely in one skillet, for a go-to dish you can make in a hurry. Enjoy right out of the pan or with a few dashes of your favorite hot sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
- Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
- Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
- Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.
GREEN CHILI BREAKFAST TORTILLA CUPS
Yum! This recipe is perfect if you're hosting a buffet breakfast or brunch. It's a healthier breakfast option. You can bake a bunch of these and people can grab their individual serving. We did add bacon when testing and loved the smoky flavor. We loved the mix of cilantro, with green chilis and cheese. Cumin flavor stands out too. One of these is very filling.
Provided by Tommy Curtis @safetyjedi
Categories Breakfast Casseroles
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Spray a non-stick muffin pan with cooking spray.
- Heat tortillas in microwave for 45 seconds.
- Mix together eggs, cilantro, cumin, and lemon or lime pepper seasoning salt.
- Place one tortilla in each muffin cup, folding in to fit.
- Place about 1/2 ounce of cheese in the bottom.
- If using meat, sprinkle a small amount into the tortillas.
- Place a small amount of green chilies on top of the cheese.
- Pour egg mixture on top leaving a little room.
- Top with remainder of the ounce of cheese.
- Bake at 400 degrees for 15-20 minutes. Let cool a little bit before eating, they are really hot.
BREAKFAST CUPS
This is easy to make. I haven't tried yet, but think it could be frozen and reheated with good results. This is much better than ordinary sausage biscuits. I am going to try it with whole wheat next to see if that is even better. I adapted this from a cookbook put out by MIA-POW group.
Provided by Senior Lady
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Open the biscuits (I used Grands, but others would do) and pull each apart into two halves. Press the dough into pre-sprayed muffin pans bringing up the edges to the top. The jumbo muffin size works well.
- Mix other ingredients together and spoon into each biscuit.
- Bake in 350 oven until golden brown.
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