Tordilla Cup

Ingredients:

• Cheesy Tordilla Chips: 1 pack
• Eggs: 3 pieces
• Sour cream or heavy yogurt: 1/2 cup
• Gouda or Cheddar cheese (shredded): 100 g
• Garlic powder: 1/4 tsp
• Paprika powder: 1/4 tsp
• Flour: 1 tbsp
• Salt and black peppercorns (ground): As needed
• Mushrooms (coarsely chopped): 150 g
• Red bell pepper (diced): 1/2 piece
• Olive oil: As needed
• Scallions (chopped): 4 stalks
• Parsley (chopped): 2 tbsp
• Sour cream, cilantro, and scallions: For garnish

Instructions:

1. Whisk together eggs, sour cream, shredded cheese, garlic powder, paprika, flour, salt, and black pepper in a bowl.
2. Sauté mushrooms and diced red bell pepper in hot olive oil until mushrooms release their liquid and soften. Remove from heat, then mix in chopped scallions and parsley. Divide the vegetable mixture evenly into greased muffin cups.
3. Pour egg mixture over the vegetables in each cup, then top with a layer of crushed Cheesy Tordilla chips. Bake on the middle rack of a preheated oven at 180°C (350°F) for 20 to 25 minutes until set. Top with dollops of sour cream, chopped cilantro, and scallions before serving.