Breakfast is an absolute mainstay in our house. We need the energy and when you're constantly working with family full stomachs make it all the better. I know my mood improves after a meal. Therefore, breakfast cannot be skipped at our table but it can be tweaked.
I came across this recipe for Crunchy Breakfast Cups and it was an instant success (to make and eat). Also, the main ingredients are what you would have on hand for a typical breakfast omelet but served up in a delicious, crispy tortilla.
It is a nice change from our regular egg, bacon, toast and hash browns fare, but it isn't a laborious dish to make, making it a favourite of mine (hey, my mood is already improved just thinking about it!)
CRUNCHY BREAKFAST CUPS
Prep: 15 mins. Cooking: 20 mins. Yields: 6 servings
- 6 small whole wheat flour tortillas
- 2 tbsp. butter
- 4 onions, thinly sliced
- 1 red pepper, diced
- 1/2 cup of cut bacon, not cooked (ham works too)
- 6 eggs, beaten
- 1/2 cup light cream cheese
- 1/4 shredded Asiago cheese
- Chunky salsa (optional)
- Preheat your oven to 400'F (200'C) and gently push tortillas into large muffin tin. Put to the side.
- In a large, frying pan, melt butter over medium heat and cook onions, peppers and bacon for three minutes or until softened.
- Add eggs and stir into the pan.
- Mix in cream cheese, continuously stirring for about three minutes or until egg is set (remember this will also be baking in the oven).
- Spoon into tortilla cups and sprinkle with Asiago cheese.
- Bake in the oven for ten minutes or until tortilla's are golden and cheese bubbly.
Remove from muffin tin (gently twisting the cups help un-stick them from the tin) and serve with a dollop of salsa for the brave.
Recipe from Dairy Goodness.