½ cup BrightFresh® Micro Broccoli, roughly chopped
⅓ cup shredded carrots
Salt, to taste
Seasonings of choice, to taste
Cooking spray or oil, for the muffin tin
Instructions
Prepare the muffin tin: Preheat oven to 375°F. Lightly grease a 6-cup muffin tin with cooking spray or oil.
Form the tortilla cups: Gently press one mini tortilla into each muffin cup, folding the edges as needed to form a cup.
Prepare the filling: In a medium bowl, whisk the eggs until well beaten. Stir in the shredded cheese, chopped BrightFresh® Micro Broccoli, shredded carrots, salt, and desired seasonings.
Fill the tortilla cups: Divide the egg mixture evenly among the tortilla cups, filling each approximately three-quarters full.
Bake: Bake at 375°F for 15–18 minutes, or until the eggs are fully set and the edges of the tortillas are lightly browned.
Serve: Allow the egg cups to cool for a few minutes, then carefully remove them from the muffin tin and serve warm.
