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Breakfast Taco Cups

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Tasty Kitchen Blog: Breakfast Taco Cups. Guest post by Adrianna of A Cozy Kitchen, recipe submitted by TK member Beverly of Bev Cooks.

 
Breakfast, hands down, is my favorite meal. I can’t think of a better day than one that starts with a stack of pancakes, and I’ve been known to put an egg on any dish to make it more “breakfast-y.” When I came across this Breakfast Taco Cups recipe from Bev Weidner, I knew it would be a winner. Who wouldn’t want a taco for breakfast?! And its “cup” form makes it super cute for serving at a party or brunch. As someone who is a texture enthusiast, my favorite element of these Breakfast Taco Cups is the crunch factor. 

 
 
 
Tasty Kitchen Blog: Breakfast Taco Cups. Guest post by Adrianna of A Cozy Kitchen, recipe submitted by TK member Beverly of Bev Cooks.

To get started, you’ll need: corn tortillas, spinach or kale, eggs, salt, cheddar cheese, cherry tomatoes, red onion, red bell pepper, bacon and avocado. 

Coat the ramekins with cooking spray or rub them with olive oil. 

To make the corn tortillas a bit more pliable, nuke them for 15 seconds or so. Mine kept tearing when I tried to layer them in the ramekins, so I simply cut a small slit out of the center and made them into cone-shapes. It worked like a charm. 

 
 
 
Tasty Kitchen Blog: Breakfast Taco Cups. Guest post by Adrianna of A Cozy Kitchen, recipe submitted by TK member Beverly of Bev Cooks.

Start by placing a few leaves of spinach into each tortilla cup. 

 
 
 
Tasty Kitchen Blog: Breakfast Taco Cups. Guest post by Adrianna of A Cozy Kitchen, recipe submitted by TK member Beverly of Bev Cooks.

Next, crack an egg into each cup and top with a dash of salt.

 
 
 
Tasty Kitchen Blog: Breakfast Taco Cups. Guest post by Adrianna of A Cozy Kitchen, recipe submitted by TK member Beverly of Bev Cooks.

Top each egg with a handful of cheese, four tomato halves, a few slices of red onion, red bell pepper and a sprinkling of bacon bits. 

 
 
 
Tasty Kitchen Blog: Breakfast Taco Cups. Guest post by Adrianna of A Cozy Kitchen, recipe submitted by TK member Beverly of Bev Cooks.

Place another handful of cheese atop the cups and transfer them to a baking sheet to bake for 20 to 25 minutes. 

 
 
 
Tasty Kitchen Blog: Breakfast Taco Cups. Guest post by Adrianna of A Cozy Kitchen, recipe submitted by TK member Beverly of Bev Cooks.

When they come out of the oven, the tortillas will be crispy, the egg runny and the cheese all melty. 

These make a perfect breakfast for a breakfast gathering. Or you could take my lead and eat two in one sitting. You’ll enjoy them, trust me. 

Thanks, Bev, for the great recipe! Visit her blog Bev Cooks and you’ll see why she’s easily one of my favorites.

 
 

Printable Recipe

Breakfast Taco Cups

See the full recipe post on Bev Weidner’s site!
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Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Now you can have your taco and eat it too. Or something.

Ingredients

  • 6 whole Taco-sized Corn Tortillas
  • 2 cups Chopped Kale (or Any Other Green You Have On Hand)
  • 6 whole Eggs
  • 1 pinch Coarse Salt
  • ½ cups Shredded Cheddar Cheese
  • 12 whole Cherry Tomatoes, Halved
  • ⅓ cups Thinly Sliced Red Onion
  • ⅓ cups Diced Red Bell Pepper
  • 3 slices Bacon Cooked Crisp And Crumbled
  • ½ cups Diced Avocado
  • ½ cups Salsa
  • ½ cups Cilantro Leaves, For Garnish

Preparation Instructions

Preheat the oven to 375 F.

Stack the tortillas on top of each other on a plate and give them a quick zip in the microwave, for 15 seconds. This warms them so they’re more pliable and easy to maneuver.

Lightly coat 6 individual serving size ramekins with cooking spray. Place a tortilla inside each ramekin, kind of folding it in. Layer a few kale leaves in the bottom of the tortillas, then crack an egg in each cup. Sprinkle a teeny teeny bit of salt on each egg. Then layer with cheese, 4 tomato halves, sliced onion, red bell pepper, and bacon. And more cheese. Put ramekins on a baking tray.

Slide tray in the oven for 25 to 30 minutes, or until the egg whites are set and the yolks are nearly done. Go a little longer if you want them hard cooked. Mine weren’t soft by any means, but not totally done, which I love.

Garnish with avocado, cilantro leaves and a little drizzle of salsa. You could even add sour cream if you want!

Go crazy.

 
 
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Adrianna is the lovely lady behind the scrumptious blog A Cozy Kitchen. It’s filled with all kinds of mouthwatering recipes and gorgeous photography. Whether you’re in the mood for something vegetarian or meaty, fancy or pure comfort, light or decadent, there’s sure to be something there for everyone.

 

2 Comments

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Laura @ All Spice and Yum on 10.11.2013

What a great idea! These are super cute, and look like they’d be a hit with kids and adults alike!

SuperCutePetContest on 10.10.2013

These look so good!! The crispy tortilla after baking totally sold me.