Tortilla Egg Cups

These little egg filled ramekins make a nutritious lunch.

It take minutes to throw together and half an hour in the oven while you set the table and cut up some veggies and fruit.

• 4 small tortilla shells (I used whole wheat but you can use any flavour of your choice)
• 8 eggs
• 1 teaspoon (or less if you don't like it spicy) ground chili paste (sambal oelek) found in the Asian food section
• 1/2 teaspoon chili powder
• 1/2 teaspoon dry mustard
• 3/4 cup cottage cheese
• 3 tablespoons chopped sweet red pepper
• 3 tablespoons chopped chives
• 2 slices deli ham finely diced or ready cooked bacon
• grated cheddar for sprinkling on top
• salt and pepper to taste

1. Preheat oven to 375 F
2. Spray 4 ramekins with cooking spray and ease the tortilla shells inside each cup trimming the excess shell and pressing to fit. Put the ramekins on a baking sheet.
3. Beat together the eggs, chili paste, dry mustard, chili powder, cottage cheese.
4. Add the veggies and bacon.
5. Divide evenly between the cups.
6. Grind some fresh salt and pepper over top.
7. Sprinkle with cheese.
8. Bake for about 30 minutes or until eggs are set.
9. Remove from ramekins before serving.