Breakfast Tortilla Cups
This recipe was inspired by the Finger Lakes Fresh tortillas I purchased while writing an article for Ithaca College’s newspaper, The Ithacan, about Ithaca-made products that are sold at our local Wegmans. Depending on the season, it can be reworked with any finely chopped fresh vegetable in place of (or in addition to) the mushrooms, and it also worked with seitan from Vegan Epicure, another Ithaca company, in place of the bacon. These do have a tendency to overflow, so grease the muffin tin well to aid in tortilla removal, and err on the side of dry when adding the milk.
- 1 slice bacon or other breakfast protein of choice
- 1 large baby portabella mushroom sliced in half and then thinly
- 2 eggs
- milk to taste
- ¼ cup shredded cheese of your choice I used mozzarella
- 2 tortillas I used Finger Lakes Fresh 6-inch multigrain tortillas
Preheat the oven to 350°.
In a small frying pan, cook the bacon until almost crisp, dice, and set aside to cool. Sauté mushrooms if desired.
Whisk together eggs and milk to desired consistency for scrambled eggs, then add the mushrooms, cheese, and bacon. Mix well.
Steam the tortillas in the microwave under a damp washcloth or paper towel for 30 seconds or until soft.
Grease a muffin tin, form each tortilla into a cup shape, and arrange in the muffin tin to minimize spillage. Carefully pour half of the egg mixture into each cup.
Bake for 20 minutes or until the eggs are set.
Recipe and photo by Amanda Hutchinson
Amanda Hutchinson is a senior journalism major at Ithaca College who enjoys making real food on a college budget. Check out her other work at amandalhutchinson.wordpress.com