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Preheat oven to 375°F. Coat three 6- to 7-inch individual round baking dishes or pans with cooking spray. Carefully press tortillas into dishes or pans. Sprinkle with cheese.
In a small covered saucepan, cook broccoli, bell peppers and green onions in a small amount of boiling water for about 3 minutes or until crisp-tender. Drain well. Sprinkle cooked vegetables over cheese in baking dishes or pans.
In a medium bowl, stir together egg, evaporated milk, thyme, salt and pepper. Pour over vegetables in baking dishes or pans. Place on a baking sheet. Bake for 25 to 30 minutes or until puffed and a knife inserted near the center of each comes out clean. Let stand for 5 minutes before serving. Garnish with additional strips of bell pepper, if desired.