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Eggceptional Taco Tortilla Cups

Eggceptional Taco Tortilla Cups

Eggceptional Taco Tortilla Cups

Serving Size: 4

Nutritional Information: Nutrition information per serving (1/4 of recipe): 431 calories; 27 g total fat;14 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 334 mg cholesterol; 816 mg sodium; 19 g carbohydrate; 1 g dietary fiber; 27 g protein; 905.3 IU Vitamin A; 74.5 IU Vitamin D; 76.6 mcg folate; 495.1 mg calcium; 2.7 mg iron; 199.7 mg choline.

Ingredients
Quantity

Directions

4

small flour tortillas (6-inch)

6

EGGS

1

cup shredded Monterey Jack cheese

1

cup shredded Cheddar cheese

1

can (4 oz) diced green chilies

1

Tbsp. taco seasoning mix

 

1.  HEAT oven to 400°F.  COAT 4 ramekins or muffin cups with cooking spray.  Gently PRESS 1 flour tortilla into each ramekin, allowing ends to extend above edges of cup.

2.  BEAT eggs in medium bowl until blended.  ADD cheeses, chilies and taco seasoning; mix.  SPOON filling into each tortilla-lined ramekin.

3.  BAKE in 400°F oven until filling is set, 20 to 25 minutes.

 


 



 

This recipe is an excellent source of protein, choline, calcium, and a good source of Vitamin A, folate, and iron.

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