Monday, April 11, 2011

Tortilla Egg Cups


These little egg filled ramekins make a nutritious lunch.
It take minutes to throw together and half an hour in the oven while you set the table and cut up some veggies and fruit.

  • 4 small tortilla shells (I used whole wheat but you can use any flavour of your choice)
  • 8 eggs
  • 1 teaspoon (or less if you don't like it spicy) ground chili paste (sambal oelek) found in the Asian food section
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dry mustard
  • 3/4 cup cottage cheese
  • 3 tablespoons chopped sweet red pepper
  • 3 tablespoons chopped chives
  • 2 slices deli ham finely diced or ready cooked bacon
  • grated cheddar for sprinkling on top
  • salt and pepper to taste
  1. Preheat oven to 375 F
  2. Spray 4 ramekins with cooking spray and ease the tortilla shells inside each cup trimming the excess shell and pressing to fit. Put the ramekins on a baking sheet.
  3. Beat together the eggs, chili paste, dry mustard, chili powder, cottage cheese.
  4. Add the veggies and bacon.
  5. Divide evenly between the cups.
  6. Grind some fresh salt and pepper over top.
  7. Sprinkle with cheese.
  8. Bake for about 30 minutes or until eggs are set.
  9. Remove from ramekins before serving.

7 comments:

  1. MMMM, this looks like a lovely spring time lunch! x

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  2. This looks wonderful. A great idea for brunch or lunch. Yum...

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  3. Those sound amazing. I have been scouting about for a good luncheon recipe because I'm having company for a luncheon next week. I think these are going to be it.

    Thank you, Lovella, for sharing that story with me. I never knew that and I am so very proud of you Mennonite gals who sure can cook!

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  4. Oh yum! I'd have liked one of these this morning!

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  5. I made these yesterday and they were egg-xcellent! They took closer to 45 minutes in my oven, though. Even the little kids enjoyed them! Thanks very much for a new, healthy and creative idea to throw into the lunch mix!

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