BREAKFAST TORTILLA CUPS

Ingredients

1 packet Farrah’s Low Carb Tortillas
1 Tbsp Olive oil
6 Rashers Bacon (rindless), chopped
1 Small onion, diced
8 Eggs
1 Cup Cream or milk
50g Feta, crumbled
2 Tbsp Basil pesto
Micro greens, feta and pesto to garnish

Method

  1. Pre-heat oven to 180°C. Lightly spray/grease fluted individual tins (alternatively, you can use a jumbo muffin tray).

  2. Press Farrah’s Low Carb Tortillas evenly into the fluted tins or fold slightly to fit the muffin tins.

  3. Heat olive oil in a non-stick pan and sauté bacon and onion together for a few minutes until bacon is crispy and the onion is translucent and golden. Set aside to cool.

  4. Beat together eggs, cream, and half of the feta.

  5. Divide bacon and onion mix evenly between tortilla cups and top with the egg mix, filling to ¾.

  6. Sprinkle over remaining feta and a drizzle of pesto.

  7. Bake for 20-25 minutes, until golden and puffed up.

  8. Serve warm topped with micro greens, feta, and pesto if desired.

Recipe makes 8 Breakfast Tortilla Cups.