Make-Ahead Cheesy Egg Tostada Bites

Name: Make-Ahead Cheesy Egg Tostada Bites with Sour Cream & Scallions
Yield: 2 servings
Ingredients: 6 tbsp Sour Cream; 6 Egg; 1/4 cup Monterey Jack Cheese; 12 Tortillas; 2 unit Scallions; 1/2 cup Mexican Cheese Blend; 10 oz Mild Red Enchilada Sauce; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Sour Cream & Scallions

By Recipe0 System

For an on-the-go breakfast that packs a flavor punch, look no further than our cheesy egg bites baked to puffy perfection inside crisp tortilla cups. With tasty tostada vibes, these egg cups are a great option for busy mornings (and you can make them ahead of time for fuss-free breakfasts). Top with sour cream and sliced scallions before serving, and you’re off to the races! This recipe is triple the typical servings, providing 6 servings and 12 servings for a 2 person and 4 person box respectively.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 tbsp Sour Cream
6 Egg
1/4 cup Monterey Jack Cheese
12 Tortillas
2 unit Scallions
1/2 cup Mexican Cheese Blend
10 oz Mild Red Enchilada Sauce
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position (middle and top positions for 12 servings) and preheat oven to 425 degrees. Generously coat a standard 12-cup muffin tin (two muffin tins for 12) with nonstick cooking spray.

Cut four evenly spaced 1-inch slits around the edge of each tortilla.

Wrap tortillas in damp paper towels and microwave until warmed through and pliable, 30-60 seconds.

Press tortillas into wells of prepared muffin tin to form tortilla cups. TIP: Keep the pleats of the tortillas above the edge of the wells to prevent any egg mixture from leaking out.
2

Place 2 TBSP butter (4 TBSP for 12 servings) in a large microwave-safe bowl. Microwave until melted, 30-60 seconds.

Whisk in eggs*, one packet of sour cream, ¼ cup water, and pepper until thoroughly combined (use two packets of sour cream and ½ cup water for 12).
3

Evenly divide egg mixture between tortilla cups. (We used about 3 TBSP per cup.)

Add 1 TBSP enchilada sauce (you’ll use the rest in Step 5) to each tortilla cup. Sprinkle evenly with Mexican cheese blend and Monterey Jack.

Bake on middle rack until egg mixture is set and cheese is golden brown, 15-18 minutes. (For 12 servings, bake on middle and top racks, swapping positions halfway through.) TIP: If the tortilla edges start to brown too quickly, loosely cover muffin tin with foil.
4

While tostada cups bake, wash and dry produce.

Trim and thinly slice scallions.

Transfer to a small bowl and loosely cover scallions with a damp paper towel. Cover bowl with plastic wrap and refrigerate until ready to serve.
5

Once tostada bites are done baking, immediately top each with 1 tsp remaining enchilada sauce. Let cool in muffin tin for 5 minutes.
6

To serve, divide tostada bites between plates; evenly top with remaining sour cream and sprinkle with scallions. To stash, see “Reheat & Eat” instructions at the top left.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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