The Pioneer Woman Tasty Kitchen
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Breakfast Taco Cups

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Level: Easy

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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.

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