Make-Ahead Cheesy Egg Tostada Bites

🥘 Ingredients

• Mexican cheese blend
  1 c
• Monterey Jack cheese
  ½ cup
• black pepper
• butter
  4 tbsp
• eggs
  12 unit
• flour
• flour tortillas
  24 unit
• mild
• mild red enchilada sauce
  20 oz
• salt
• scallions
  4 unit
• sour cream
  3/4 c
• water
  ¼ cup

1. 

   1

   Adjust rack to middle position (middle and top for 12 servings) and preheat oven to 425 degrees. Generously coat an entire standard 12-cup muffin tin (two for 12) with nonstick cooking spray. Cut four evenly spaced 1-inch slits around the edge of each flour tortillas . Wrap tortillas in damp paper towels and microwave until warmed through and pliable, ⏱️ 30 seconds . Press tortillas into wells of prepared muffin tin to willingly make the pleats above the wells and prevent leaking.

   flour tortillas: 24 unit
2. 

   2

   Melt butter in a large microwave-safe bowl. Whisk in eggs , sour cream , water , salt , and black pepper until thoroughly combined.

   butter: 4 tbsp, eggs: 12 unit, sour cream: 3/4 c, water: ¼ cup, salt, black pepper
3. 

   3

   Evenly divide the egg mixture between flour tortillas, about 3 TBSP per cup. Add 1 TBSP mild red enchilada sauce to each cup, then sprinkle evenly with Monterey Jack cheese and Mexican cheese blend . Bake on the middle rack until egg is set and cheese is golden brown, 15-18 minutes (for 12, bake on both racks and swap midpoint). Tip: if edges brown too quickly, cover tin with foil.

   flour, mild red enchilada sauce: 20 oz, Monterey Jack cheese: ½ cup, Mexican cheese blend: 1 c
4. 

   4

   While the cups bake, wash and dry produce. Trim and thinly slice scallions . Place scallions in a small bowl and loosely cover with a damp paper towel and plastic wrap. Refrigerate until ready to serving.

   scallions: 4 unit
5. 

   5

   Once baked, immediately top each tostada bite with 1 tsp remaining mild red enchilada sauce. Cool in the muffin tin for ⏱️ 5 minutes .

   mild
6. 

   6

   To serve, divide bites between plates; top with remaining sour cream and a sprinkle of scallions. To stash, follow the “Reheat & Eat” instructions from the card.