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.

No additional tips available.

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

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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.

Breakfast Taco Cups

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