Tortilla Cups


2 tablespoons butter, melted
1/4 teaspoon garlic powder
6 (6-inch) flour tortillas

10 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons butter
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1/3 cup chopped broccoli florets
3/4 cup shredded Cheddar cheese


Heat oven to 425°F. Combine 2 tablespoons melted butter and 1/4 teaspoon garlic powder in small bowl. Place 6 (10-ounce) custard cups onto 15x10x1-inch jelly-roll pan.

Brush both sides of each tortilla with melted garlic butter. Carefully fit tortillas into custard cups. Bake for 10 to 12 minutes or until tortillas are lightly browned.

Meanwhile, combine eggs, milk, salt, pepper and 1/4 teaspoon garlic powder in medium bowl; beat with wire whisk until well mixed.

Melt 2 tablespoons butter in 10-inch skillet until sizzling; add onions and bell pepper. Cook, stirring occasionally, over medium heat until crisply tender (3 to 4 minutes). Stir in broccoli florets.

Pour egg mixture over vegetables in skillet. Continue cooking, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, until almost set (4 to 6 minutes). Stir in1/2 cup shredded cheese; continue cooking until cheese is melted (1 to 2 minutes).

Fill each baked tortilla cup with 2/3 cup egg mixture; sprinkle each with remaining shredded 

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