Country Eggs in Tortilla Cups

Heat oven to 400F. Turn four 6-ounce custard cups upside down onto cookie sheet. Spray both sides of each tortilla lightly with cooking spray.

Place tortilla over each cup, gently pressing edges toward cup.

Bake 8 to 10 minutes or until light golden brown.

Remove tortillas from cups; place upright on serving plates.

Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes and bell pepper in skillet about 5 minutes, stirring occasionally, until potatoes are light brown.

Mix eggs, milk and salt; stir into potatoes. Cook about 3 minutes, stirring occasionally, until eggs are almost set.

Spoon one-fourth of the egg mixture into each tortilla cup. Top with cheese and sour cream.

Serve immediately with salsa.