As it turned out they are delicious and the cleanup is so much easier having lined the muffin pan with the mini tortillas first (see pic below). I sprayed the pan first with baking spray so they don't stick and it worked perfectly.
Also, the convenient part about serving eggs this way is that you can use whatever you have in the fridge to add flavor, nutrition and texture.
Preheat oven to 350°F
Ingredients used today:
1/3 cup cottage cheese
3 tbsp. cheese whiz (I know...don't turn up your nose at this time tested ingredient, Kelsey & I happen to love it)
parmesan cheese - approx. 1 tbsp. in each cup
left over broccoli (broccoli left over from last nights dinner)- cut up into bite size pieces.
ham - 1/2 to 3/4 cup - cut up into bite size pieces.
'Franks' hot sauce - to taste
worcestershire sauce - 1-2 tbsp.
Method:
Spray the 12 cup muffin tin (non stick is better)
Press into each cup one mini tortillas
Carefully press tortillas into the bottom edges without tearing holes in them
Crack eggs into a bowl, add cottage cheese, cheese whiz (or cheese of choice), hot sauce. Whisk until well blended.
To each tortillas lined cup add parm cheese, 2-3 pieces of ham and 1-2 pieces of brocolli.
Pour prepared egg mixture carefully into each tortillas cup.
Bake for approximately 15 minutes or until the egg stops running.
Serve hot.
When cooled store in a closed container in the fridge. These keep well and can be reheated for use later. They can also be made in advance and frozen.
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| pre heat oven to 350° first |
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| Yummy for breakfast or an anytime snack. We find that the best ever containers are the take out containers from Cactus...go figure! |
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