Course: Appetizer/Breakfast

Servings: 4-5

Preparation time:30 mins

INGREDIENTS

1. Medium size Flour/Gluten free Tortillas-5-6
2. Mushrooms-1 cup
3. Baby Spinach- 1 cup
4. Eggs- 4
5. Shredded Mozzarella cheese- 1 cup
6. Shredded Cheddar cheese- 1 cup
7. Black pepper powder- 1 tsp
8. Salt-as per taste
9. Crushed Red pepper flakes(optional)- 1 tsp
10. Finely Chopped Cilantro-2 tbsp.
11. Olive oil- 1 tbsp.
12. Muffin tray-1

DIRECTION

• Preheat the oven to 350°F and prepare the muffin tray(all muffin slots) with a cooking spray.
• In a non stick pan, heat some oil and sauté the mushrooms, spinach until the spinach leaves are wilted and the mushrooms are cooked.
• Add salt, red pepper flakes and black pepper powder. Mix well.
• Now add the beaten eggs into the sautéed mixture and let it cook on medium low heat.
• Soft scramble the eggs along with the spinach and mushrooms. Add chopped Cilantro and remove the pan from heat.
• Transfer the egg mixture to a closed serving dish.
• Cut each tortilla into 1/4th slices and arrange the tortilla pieces in prepared muffin slots, with pointed ends facing down.
• Gently press the pieces together to stick together in such a way the rounded edges extend above the muffin cups. A flower like shape!
• Sprinkle some shredded cheese blend onto each tortilla cups and bake for about 10 minutes or until the tortillas are lightly golden with crisp edges.
• Now carefully take the muffin tray out and fill with the prepared egg mixture and sprinkle some cheese on top.
• Bake for another 3 minutes or so just to melt the cheese and egg mixture together.
• Make sure you check in between for doneness.
• Once done, let the muffin tray cool on a wire rack.
• Carefully take out each tortilla cups and place on a serving tray.
• Serve hot along with your favorite sauces.
• I have drizzled some Siracha on top of each Tortilla cups which is absolutely optional.
• You can try variations in the filling by using shredded chicken, sausages or tofu.