Mexican-Style Egg Cups
|Milk||1⁄4 Cup (4 tbs)|
|Chopped green chilies||2 Tablespoon|
|6 inch flour tortillas||4|
|Tomato||1 Medium, chopped|
|Monterey jack cheese/Colby cheese||2 Ounce, shredded (0.5 Cup)|
Beat eggs, milk, salt and pepper in 1 quart cas serole.
Cover and microwave 2 minutes; stir.
Cover and microwave until set but still moist, 1 to 1 1/2 minutes.
Stir in chilies, breaking up eggs.
Line 4 custard or coffee cups with tortillas.
Divide egg mixture among cups; top with tomato and cheese.
Microwave until cheese is melted, 1 1/2 to 2 1/2 minutes.
Serve with taco sauce.