Preheat oven to 400°. Grease the bottom and sides of individual souffle dishes (one for each person) with a spray coating. Carefully break two eggs into each dish. Cut each tortilla in half and place in the dish, cut side down to curve the tortilla around the edge of the dish. The two halves should encompass the sides of the dish. Top eggs with grated cheese. Place souffle dishes in a water bath and bake for 10 minutes at 400°. Reduce heat to 375° and continue to bake for an additional five minutes. Remove the water bath from the oven and keep the souffle dishes in the bath for one-two minutes until eggs are set. Place each souffle dish on a plate and serve with sour cream and salsa.