Breakfast Taco Cups Recipe

Name: Breakfast Taco Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cups Shredded Cheddar Cheese; 12 whole Cherry Tomatoes, Halved; 1/3 cups Thinly Sliced Red Onion; 1/3 cups Diced Red Bell Pepper; 3 slices Bacon Cooked Crisp And Crumbled; 1/2 cups Diced Avocado; 1/2 cups Salsa; 1/2 cups Cilantro Leaves, For Garnish

Servings: persons

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
1/2 cups Shredded Cheddar Cheese
12 whole Cherry Tomatoes, Halved
1/3 cups Thinly Sliced Red Onion
1/3 cups Diced Red Bell Pepper
3 slices Bacon Cooked Crisp And Crumbled
1/2 cups Diced Avocado
1/2 cups Salsa
1/2 cups Cilantro Leaves, For Garnish

1
Preheat the oven to 375 F.
2
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.
3
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.
4
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.
5
Garnish with avocado, cilantro leaves and a little drizzle of salsa. You could even add sour cream if you want!
6
Go crazy.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Breakfast Taco Cups falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast Taco Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions