Country Eggs in Tortilla Cups (5 Stars)

LIZ: 5 stars
AMY: 5 stars
SPENCER: 5 stars
CARRIE: 5 stars

4 Servings

4 Flour Tortillas
4 Eggs
1/4 cup Milk
1/4 teaspoon salt
1 tablespoon butter
3 cups frozen shredded hash brown potatoes
1/4 cup chopped green pepper
1/4 cup shredded cheddar cheese
Sour Cream if desired
Salsa if desired

1. Heat oven to 400ºF. Turn 4 custard cups upside down onto cookie sheet. To make tortillas more pliable, warm as directedd on package. 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.
2. Meanwhile, in small bowl, beat eggs, milk and salt with fork or whisk until well mixed; set aside. In 10-inch nonstick skillet, melt butter over medium-high heat. Add potatoes and bell pepper; cook 6 to 8 minutes, stirring occasionally, until potatoes are light golden brown. Reduce heat to medium. Push potatoes to one side of skillet; carefully pour eggs into open side of skillet. Cook about 3 minutes, stirring occasionally, until eggs are almost set. Sprinkle with cheese; cover and let stand 1 minute or until cheese melts.
3. Remove tortillas from cups; place upright on serving plates. Spoon 1/4 each of the potatoes and eggs into each tortilla cup. Serve with sour cream and salsa if desired.

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