PIMIENTO-CREAM CHEESE SCRAMBLED EGGS IN CHEDDAR TORTILLA TO-GO CUPS
This is an easy and delicious breakfast for people on the run!
Provided by Lorie Roach
Categories Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Spray 4 wells of a 12-cup muffin pan with nonstick cooking spray, spacing them out so there are empty cups between them. Microwave tortillas until warm and pliable. Brush the front and back of each tortilla with 1 beaten egg, then sprinkle with the shredded cheese on both sides, pressing onto the tortilla to make it stick. (The entire tortilla does not need to be covered in cheese.) Place the tortillas in the sprayed muffin cups, lining the inside of the cup to form a well. (Some of the cheese may fall off. That's okay.) Bake for 15-20 minutes or until very golden brown and crispy. (The cheese should look dried out.)
- 2. Meanwhile, whisk together the 8 large eggs and next 3 ingredients. Stir in pimientos. Melt butter in a large nonstick skillet over medium heat; add the onions and cook until soft. Pour in egg mixture and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds. Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat.
- 3. Fill each tortilla cup with 1/4 of the eggs. Wrap in a piece of deli wrap paper or paper towel and head out the door!
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SM Drama
[email protected]I had some trouble getting the tortilla cups to stay crispy, but the eggs were still delicious.
Sudhan Suvam Lamichhane
[email protected]These were a little too rich for me, but my husband loved them.
Vishal Aukhey
[email protected]I'm not a fan of pimiento cheese, but I still enjoyed these scrambled eggs. The cream cheese made them extra creamy and the tortilla cups were a great addition.
Noman Niaz
[email protected]These are a great make-ahead breakfast or brunch option. I like to make them the night before and then just pop them in the oven in the morning.
Urmila Kumari das
[email protected]I've made these several times and they're always a hit. I love the combination of the pimiento cheese and the eggs.
Audrey Treleven
[email protected]These are a great way to use up leftover pimiento cheese. I also like to add some chopped green onions to the eggs.
Nyesiga Dison
[email protected]I would definitely make these again, but I might try using a different type of cheese for the tortilla cups.
Shon Jefferson
[email protected]Overall, I thought these were a good recipe. They were easy to make and they tasted great.
Manish Oli
[email protected]I had some trouble getting the tortilla cups to stay crispy, but the eggs were still delicious.
Ira Roberts jr
[email protected]These were a little too rich for me, but my husband loved them.
yeeterthejit
[email protected]I made these for my kids and they loved them! They're a great way to get them to eat their eggs.
Jihad Haidar
[email protected]Loved these! The pimiento cream cheese added a nice tanginess to the eggs.
Ms Taniya
[email protected]These were so easy to make and they turned out great! I'll definitely be making them again.
Veronica Lethibelane
[email protected]I'm not usually a fan of pimiento cheese, but I really enjoyed these scrambled eggs. The cream cheese made them extra creamy and the tortilla cups were a great addition.
Muquel E
[email protected]I made these for a brunch party and they were a huge success! Everyone loved the creamy, cheesy eggs and the crispy tortilla cups.
Calvein Matai
[email protected]These pimiento cream cheese scrambled eggs were a hit with my family! The cheddar tortilla cups added a delicious and fun twist.