Zesty Southwest Sunday Brunch!

Ingredients:

Tortilla Cups:

• 2 Tablespoons Butter (Melted)
• 1/4 Teaspoon Garlic Powder
• 6  Flour Tortillas (Approx. 6-inch)

Eggs:

• 1/2 Cup GODSHALL'S Smoky CRUMBLZ or 6 Slices Turkey Bacon (Browned & Diced)
• 10 Large Eggs
• 1/3 Cup Milk
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1/4 Teaspoon Garlic Powder
• 2 Tablespoons Butter
• 1/3 Cup Onion (Chopped)
• 1/3 Cup Red Bell Pepper (Chopped)
• 1/3 Cup Broccoli Florets (Chopped)
• 3/4 Cup Cheddar Cheese (Shredded)

Instructions:

• Preheat oven to 425°F.
• Mix 2 tablespoons of melted butter and a 1/4 teaspoons of garlic powder into a bowl.
• Place 6, 10-ounce custard cups onto a 15 x 10 baking sheet.
• Brush both sides of the tortillas with the butter mixture.
• Gently place the tortillas into the custard cups. Bake approx. 10-12 minutes or until beginning to brown.
• In a 10-inch skillet, bring 2 tablespoons of butter to a simmer.
• Add in the onions and red peppers. Turn to medium heat. Stir occasionally.
• Cook for approx. 3 to 4 minutes till beginning to become tender. Add in broccoli.
• In a medium bowl, add together, eggs, milk, salt, pepper and ¼ teaspoon of garlic powder. Whisk thoroughly.
• Add egg mix into the skillet. Gently move the egg while cooking to allow to cook thoroughly.
• When almost finished, add in most of the shredded cheddar cheese and allow to melt. Leave enough cheese to top off egg cups.
• Once the eggs are cooked and the cheese is melted, carefully fill the tortilla shells. Top off with some more shredded cheddar.
• Serve hot and ENJOY!