1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (105g) Recipe makes 6 servings
Calories 173
Calories from Fat 66		(38%)
Amount Per Serving		%DV
	Total Fat 7.4g	11%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 262mg		10%
Potassium 171mg		4%
Total Carbohydrate 17.3g		5%
	Dietary Fiber 1.5g	5%
	Sugars 1.9g
Protein 9.1g		18%
detailed view... how is this calculated?

people who like this recipe also like:

Cottage Scrambled Eggs

By: Sharlene~W

By: Tebo

By: wildheart

By: Vicky Bryant

By: Luby Luby Luby

Eggs in Tortillas

Recipe #14382 | 35 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Lennie
Nov 16, 2001

This recipe, originally from a Canadian Living cookbook, is for 6 — but you could make just 1 or lots. These are a real treat for breakfast/brunch/lunch. Add some chopped ham if you wish; I've added snips of smoked salmon and it's divine.

SERVES 6 (change servings and units)

Ingredients

6 small flour tortillas, room temperature (6-inch diameter tortillas work well)
3/4 cup finely chopped red bell pepper
1/4 cup finely sliced green onion
2 tablespoons minced fresh parsley
6 large eggs
salt and pepper

Directions

1
Preheat oven to 375F degrees.
2
Spray 6 ramekins or custard cups with non-stick cooking spray (like Pam) and gently push a tortilla into each; you'll have to make some pleats.
3
Reserve 6 teaspoons of the finely diced red pepper; combine remaining pepper with onions and parsley in a small bowl.
4
Divide veggie mixture between the 6 tortillas.
5
Crack 1 egg into a small bowl and gently tip into one of the tortillas, placing egg on top of the veggies; repeat until all 6 tortillas are filled.
6
Sprinkle with salt and pepper if you wish.
7
Place baking sheet in the oven and bake for 20 minutes.
8
Remove and sprinkle 1 tsp of the raw red pepper you saved on top of each egg; serve.
9
Variation: sprinkle some shredded cheddar or mozzarella on top of eggs before baking.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Mom's Simple Granola

Chicken Parmesan

Asian Inspired Coconut Crab Cakes

Spicy Macaroni and Cheese

Sweet Milk Dinner Rolls

Featured Reviews for This Recipe

From: Mrs. Sudds

On Nov 24, 2007

Interesting twist for breakfast.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Sooz Cooks

On May 9, 2007

I was working from home today and saw this recipe while I was hungry and had to make it immediately! I didn't have the veggies so I just made them like little over easy eggs in tortilla cups. I made 2 of them and used oversized an oversized muffin tin. I sprayed each "cup" with I Can't Believe It's Not Butter Spray and then sprayed the torrtilla with it as well. Cracked the egg into the tortilla, added salt and pepper and cooked for 15 minutes. They were EXCELLENT and I can't wait to make the for the family! Thanks Lennie for the great idea!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Tebo

On Dec 4, 2001

I really loved the idea of a tortilla "bowl" for the containter. It worked really well. I did find the pepper and egg filling a little bland. I think I'd add some refried beans and salsa next time. Could really expand this by using fillings such as taco, seafood or cooked chicken. Good recipe.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: HeatherFeather

On Nov 15, 2003

Very good, and quite creative. I loved the torilla bowls and the eggs looked simply lovely. Our guests enjoyed them. My eggs needed a bit more cook time. A good, attractive dish for company. I thought these could stand for a bit more flavor - perhaps some snipped cilantro and some fresh salsa, and maybe some fresh garlic in the onion pepper mixture too.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews