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

Sun-Dried Tomato and Spinach Waffles
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Breakfast
These sun-dried tomato and spinach waffles are so fluffy, savory and...
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


Frittata with Asparagus, Bruschetta, and Fontina
Profile Photo by Sarah 'n Spice in Breakfast
This Frittata with Asparagus, Bruschetta, and Fontina is super easy to...
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: 6 Level: Easy


Easy Breakfast Quesadillas
Profile Photo by Gayle | Pumpkin 'N Spice in Breakfast
These Easy Breakfast Quesadillas are filled with fluffy, scrambled eggs, green...
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: 3 Level: Easy


Quinoa Breakfast Porridge with Hot Blueberry Drizzle
Profile Photo by Howie Fox in Breakfast
A beautiful union of delicious but easy to find spices and...
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: 2 Level: Easy


Traditional Russian Pancakes (Blini)
Profile Photo by Cooking The Globe in Breakfast
Russian pancakes (Blini) are one of the most traditional Russian dishes....
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