Southwest Breakfast Tortilla Cups

Southwest Breakfast Tortilla Cups
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Calories 192 cals
Total Fat 11 g
Cholesterol 141 mg
Dietary Fiber 0 g
Sodium 306 mg
Protein 8 g
Total Carbohydrate 14 g

Prep Time: 15 Minutes

Time to Table: 30 Minutes

Serves: 6


  • 6 6-inch flour tortillas
  • 4 large eggs
  • 1/3 cup Daisy Sour Cream
  • 2 tablespoons thinly sliced green onions
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons diced red bell pepper
  • 1/2 cup shredded Mexican cheese blend


Heat the oven to 350 degrees. Coat 6 muffin cups with cooking spray. Using a bowl or cookie cutter as a guide, cut out 4-inch rounds from each tortilla. Place the tortilla rounds into the muffin cups; coat with cooking spray. Whisk the eggs and sour cream in a medium bowl until blended. Stir in the green onions and cilantro; divide between the tortilla cups. Top with the bell peppers and cheese. Bake for 15 minutes or until puffed and a knife inserted in the center comes out clean. Serve with additional sour cream and salsa, if desired.


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