• 4servings
  • 30minutes
  • 395calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, E
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Old El Paso® flour tortillas (6 inches in diameter)

  2. Cooking spray

  3. 2 cups frozen southern-style hash brown potatoes

  4. 1/4 cup chopped green bell pepper

  5. 3 eggs or 1 cup fat-free cholesterol-free egg product

  6. 1/4 cup milk

  7. 1/4 teaspoon salt

  8. 3/4 cup shredded Cheddar cheese (3 ounces)

  9. 1/4 cup sour cream

  10. Old El Paso® salsa (any variety), if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Turn four 6-ounce custard cups upside down onto cookie sheet. Spray both sides of each tortilla lightly with cooking spray. Place tortilla over each cup, gently pressing edges toward cup. Bake 8 to 10 minutes or until light golden brown. Remove tortillas from cups; place upright on serving plates.

  2. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes and bell pepper in skillet about 5 minutes, stirring occasionally, until potatoes are light brown. Mix eggs, milk and salt; stir into potatoes. Cook about 3 minutes, stirring occasionally, until eggs are almost set.

  3. Spoon one-fourth of the egg mixture into each tortilla cup. Top with cheese and sour cream. Serve immediately with salsa.


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