Recipes

Egg Filled Tortilla Cups

Egg filled tortilla cups make a great appetizer or starter for your next gathering. Cottage cheese lends a creamy texture to fresh ingredients like green onion, celery, sweet red pepper and eggs. A hint of chili pepper and dry mustard adds kick to this mixture that’s baked into ramekins lined with flour tortillas, forming the convenient bite-sized cups.
Serves 4
Prep Time 10 min
Cook Time 20 min
Print Recipe

Ingredients

  • 4 eggs
  • ½ cup (125 mL) low fat cottage cheese
  • ½ tsp (2.5 mL) dry mustard
  • Pinch pepper
  • 2 tbsp (30 mL) chopped green onion
  • 2 tbsp (30 mL) chopped celery
  • ½ tsp (2.5 mL) chili powder
  • 2 tbsp (30 mL) chopped sweet red pepper
  • 4 medium whole wheat flour tortillas (about 7 inches/18 cm)

Instructions

  • Step 1

    Preheat oven to 375°F (190°C).

  • Step 2

    Whisk eggs, cottage cheese, dry mustard, chili powder and pepper in medium bowl. Stir in green onion, celery and red pepper. Set aside.

  • Step 3

    Spray four 1/2 cup ramekins (125 mL) with cooking spray. Place one tortilla in each ramekin, pressing to fit. Pour equal amount of egg mixture into each tortilla cup.

  • Step 4

    Bake in preheated 375°F (190°C) oven until set, 20 to 25 minutes. Let stand for 5 minutes and serve.

Nutrition Facts

Per tortilla cup serving
Calories207
Fat9 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate20 g
Fibre1 g
Sugars3 g
Protein12 g
Sodium435 mg

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