• Adjust rack to middle position (middle and top positions for 12 servings) and preheat oven to 425 degrees. Generously coat a standard 12-cup muffin tin (two muffin tins for 12) with nonstick cooking spray. • Cut four evenly spaced 1-inch slits around the edge of each tortilla. • Wrap tortillas in damp paper towels and microwave until warmed through and pliable, 30-60 seconds. • Press tortillas into wells of prepared muffin tin to form tortilla cups. TIP: Keep the pleats of the tortillas above the edge of the wells to prevent any egg mixture from leaking out.

• Place 2 TBSP butter (4 TBSP for 12 servings) in a large microwave-safe bowl. Microwave until melted, 30-60 seconds. • Whisk in eggs*, one packet of sour cream, 1/4 cup water, and pepper until thoroughly combined (use two packets of sour cream and 1/2 cup water for 12).

• Evenly divide egg mixture between tortilla cups. (We used about 3 TBSP per cup.) • Add 1 TBSP enchilada sauce (you’ll use the rest in Step 5) to each tortilla cup. Sprinkle evenly with Mexican cheese blend and Monterey Jack. • Bake on middle rack until egg mixture is set and cheese is golden brown, 15-18 minutes. (For 12 servings, bake on middle and top racks, swapping positions halfway through.) TIP: If the tortilla edges start to brown too quickly, loosely cover muffin tin with foil.

• While tostada cups bake, wash and dry produce. • Trim and thinly slice scallions. • Transfer to a small bowl and loosely cover scallions with a damp paper towel. Cover bowl with plastic wrap and refrigerate until ready to serve.

• Once tostada bites are done baking, immediately top each with 1 tsp remaining enchilada sauce. Let cool in muffin tin for 5 minutes.

• To serve, divide tostada bites between plates; evenly top with remaining sour cream and sprinkle with scallions. To stash, see “Reheat & Eat” instructions at the top left. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.