Zesty Southwest Sunday Brunch!


Tortilla Cups:

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


  • 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)


  • 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!
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