I pretty much enjoy anything in a flour tortilla. It's a hybrid! Part taco, part quiche, part muffin...all delicious.
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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 |
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- 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.
- Cook bacon strips as you wish - oven, microwave, frying pan. Drain well on paper towel, then crumble.
- Preheat oven to 350 degrees.
- Prepare regular sized (12) muffin pan by greasing bottom and sides with butter.
- Lightly brush a little water on the edges of a tortilla. Roll it up LOOSELY and pinch the seams to seal it.
- Trim away just the ends and cut the rolled tortilla into three equal pieces.
- Put each tortilla roll into a muffin cup. Repeat all Step 5 and 6 until all the tolls are in muffin cups.
- In a bowl, whisk together the eggs, cream, and yogurt. Stir in cooked vegetable mix, crumbled bacon, salt, and pepper.
- 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.
- Sprinkle shredded cheese on top and bake for about 30-35 minutes. Check to make sure the cheese doesn’t burn.
- Serve hot with salsa for dipping.
