Zesty Southwest Sunday Brunch!
Ingredients:
Tortilla Cups:
- 2 Tablespoons Butter (Melted)
- 1/4 Teaspoon Garlic Powder
- 6 Flour Tortillas (Approx. 6-inch)
Eggs:
- 6 Slices GODSHALL'S 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!