Recipe(tried): Brunch Menu and Recipes - Eggs in a Tortilla Cups, Pear and Pecan Salad with Raspberry Vinaigrette, and Tropical Sunrise
Breakfast and BrunchMy DH, who loves to make Sunday breakfast for us, found this recipe in a magazine and we all love it. I served it at a brunch I had for my girlfriends yesterday (we were 6 in total) and it was a big hit! Don't worry if the tortillas tear a bit when you put them in the ramekins. I served these with a Pear and toasted Pecan Salad using a raspberry vinaigrette (recipe follows) and some Cranberry Orange muffins on the side. The beverages were Tropical Sunrise (click here), & coffee of course. Enjoy!
Eggs in a Tortilla Cup
12 eggs(large or extra-large)
1 1/2 cups fat-free creamy or 1% creamed cottage cheese
1 1/2 tsp ea. dry mustard powder and chili powder
6 Tbsp ea. finely chopped celery, red pepper, and green onion
1 tin(aprox 4oz.) chopped green chilies-optional
12 medium (aprox 6 inches) flour tortillas
Preheat oven to 375F. Spray 12 (4 to 6oz size) ramekins with non-stick cooking spray. Press one tortilla into each ramekin pleating as necessary to make fit.(Make sure you follow the instructions on the pkge of tortillas and nuke them for a minute or so first or you will never get them apart.) Place on a baking sheet.
Using a mixer or a food processor, beat the eggs, cottage cheese, mustard and chili powders. Stir in the celery, red pepper, green onion adn if desired the green chilies. Spoon mixture into the tortilla cups as full as possible.
Bake at 375 for about 25-30 minutes. Cover with a sheet of foil during last few minutes of baking to prevent the edges of the tortillas from burning. Let stand 5 minutes before removing to a plate.
Serves 6 (two each). Recipe can easily be scaled down to yield 4 cups instead of 12, simply divide by 1/3.
Pear and Pecan Salad with Raspberry Vinaigrette
1 to 2 Red Pears cored and thinly sliced and splashed with a bit of lemon juice to prevent browning
3/4 cup toasted pecans(or walnuts)
rings of thinly sliced red onion
about 8 cups Spring Mix salad greens or baby Spinach
Divide salad greens between 6 plates. Arrange pear slices on top or beside the greens. Top with the pecans and a few slices of red onion. Drizzle with raspberry vinaigrette.(Recipe to follow) You could also add julienned strips of swiss cheese or chunks of goat cheese according to taste. Apple slices can be substituted for the pears or use both. This salad "pears" up nicely with the Eggs in a Tortilla Cup. Serves 6
Raspberry Vinaigrette
1/4 cup salad oil
1/4 cup(I use less) rice vinegar
2 Tbsp raspberry jam( use more if you like)
Whisk together and drizzle over salad on plate.
Eggs in a Tortilla Cup
12 eggs(large or extra-large)
1 1/2 cups fat-free creamy or 1% creamed cottage cheese
1 1/2 tsp ea. dry mustard powder and chili powder
6 Tbsp ea. finely chopped celery, red pepper, and green onion
1 tin(aprox 4oz.) chopped green chilies-optional
12 medium (aprox 6 inches) flour tortillas
Preheat oven to 375F. Spray 12 (4 to 6oz size) ramekins with non-stick cooking spray. Press one tortilla into each ramekin pleating as necessary to make fit.(Make sure you follow the instructions on the pkge of tortillas and nuke them for a minute or so first or you will never get them apart.) Place on a baking sheet.
Using a mixer or a food processor, beat the eggs, cottage cheese, mustard and chili powders. Stir in the celery, red pepper, green onion adn if desired the green chilies. Spoon mixture into the tortilla cups as full as possible.
Bake at 375 for about 25-30 minutes. Cover with a sheet of foil during last few minutes of baking to prevent the edges of the tortillas from burning. Let stand 5 minutes before removing to a plate.
Serves 6 (two each). Recipe can easily be scaled down to yield 4 cups instead of 12, simply divide by 1/3.
Pear and Pecan Salad with Raspberry Vinaigrette
1 to 2 Red Pears cored and thinly sliced and splashed with a bit of lemon juice to prevent browning
3/4 cup toasted pecans(or walnuts)
rings of thinly sliced red onion
about 8 cups Spring Mix salad greens or baby Spinach
Divide salad greens between 6 plates. Arrange pear slices on top or beside the greens. Top with the pecans and a few slices of red onion. Drizzle with raspberry vinaigrette.(Recipe to follow) You could also add julienned strips of swiss cheese or chunks of goat cheese according to taste. Apple slices can be substituted for the pears or use both. This salad "pears" up nicely with the Eggs in a Tortilla Cup. Serves 6
Raspberry Vinaigrette
1/4 cup salad oil
1/4 cup(I use less) rice vinegar
2 Tbsp raspberry jam( use more if you like)
Whisk together and drizzle over salad on plate.
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