The Pioneer Woman Tasty Kitchen
Profile Photo

Breakfast Taco Cups

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Fresh Peach Cobbler Overnight Oats
Profile Photo by Lacey Baier of A Sweet Pea Chef in Breakfast
Combines fresh peaches with the perfect balance of sweet and spice.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Kiwi Blueberry Overnight Oats
Profile Photo by Kyle Dalakas in Breakfast
Easy and delicious, these overnight oats with kiwi, blueberries and yogurt...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Taco Breakfast Egg Muffins
Profile Photo by Taylor Kiser in Breakfast
These 6-ingredient, kid-friendly taco breakfast egg muffins have all the Mexican...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Pancake Omelet Envelope
Profile Photo by Mitanti Ghosh in Breakfast
I was sitting around down nothing, reading an already read short...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Vegan Cookies ‘n Cream Breakfast Toast
Profile Photo by Taylor Kiser in Breakfast
A healthy, easy breakfast that tastes like cookies 'n cream!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy