Breakfast Tortilla Muffins
I pretty much enjoy anything in a flour tortilla.  It's a hybrid!  Part taco, part quiche, part muffin...all delicious.
Ingredients
1 - 2 tbsp olive oil
1/2 small white or yellow onion
1 medium-sized red bell pepper, chopped small
1 handful fresh, chopped spinach leaves (optional)
1/2 cup corn, well-drained
4-5 cooked bacon strips, crumbled
2  Tbsp. butter
4 medium sized flour tortillas
5 eggs, slightly beaten
1/2 cup heavy cream or half-and-half
1/2 cup plain, unsweetened yogurt (thick is best, like Greek yogurt)
1/2 tsp salt
dash black pepper
1 cup shredded Monterey Jack cheese
Steps
  1. Saute’ onion, bell pepper, corn, and spinach together over medium heat in a little olive oil, until just done and onions are transparent.  Drain off any liquid, if necessary. Set aside.
  2. Cook bacon strips as you wish - oven, microwave, frying pan.  Drain well on paper towel, then crumble.
  3. Preheat oven to 350° F.
  4. Prepare regular sized (12) muffin pan by greasing bottom and sides with butter.
  5. Lightly brush a little water on the edges of a tortilla.  Roll it up LOOSELY and pinch the seams to seal it.  
  6. Trim away just the ends and cut the rolled tortilla into three equal pieces.
  7. Put each tortilla roll into a muffin cup.  Repeat all Step 5 and 6 until all the tolls are in muffin cups.
  8. In a bowl, whisk together the eggs, cream, and yogurt.  Stir in cooked vegetable mix, crumbled bacon, salt, and pepper.
  9. Use a soup ladle or a measuring cup and pour the egg mix into the middle of each tortilla roll.  It’s going to spread out and that’s OK.
  10. Sprinkle shredded cheese on top and bake for about 30 - 35 minutes.  Check to make sure the cheese doesn’t burn.
  11. Serve hot with salsa for dipping.