We had a snow day today, so we celebrated with some yummy egg cups for breakfast (which was actually more like brunch).
4 6-inch whole-wheat tortillas
1 large egg
3 large egg whites
1/2 cup cauliflower puree
2 slices turkey bacon, chopped (optional)
4 tablespoons shredded lowfat cheddar cheese
Handful of chopped tomatoes and scallions (optional)
Preheat the oven to 350 degrees.
In a six-cup muffin tin, coat four of the cups with cooking spray.
Hold up a tortilla and make two pleats, folding it into a cup. Then gently press and fit it into one of the muffin cups. Repeat with the remaining tortillas. Some of the tortilla should still be sticking up out over the top of the muffin cup.
In a small bowl, whisk the egg, egg whites, and cauliflower puree until smooth. Distribute the egg mixture among the four tortillas.
Sprinkle with the bacon and cheddar cheese. Bake, uncovered, for about 15 to 20
minutes or until the egg is cooked through and the cheese is lightly
Serve topped with chopped tomatoes and scallions, if desired.
Did I change anything? I made these with just the eggs, tortillas, cheese and cauliflower. I left out the bacon, tomatoes and scallions. I bet you could probably leave out the cauliflower too if you didn’t have any or didn’t want to mess with it. These took more than 20 minutes to cook. I would set the time for 15 minutes and then keep checking on them. You will know they are starting to get done because the eggs will start to puff up. Also, these are HOT when they come out of the oven, so be careful.