Saturday, February 20, 2016

A Month-of-Eggs: Eggy Taco Cups

Eggy Taco Cup
I fell in love with this recipe from Bev Cooks that she calls Breakfast Taco Cups and made only a few changes. For example, DH (as you know) isn’t a fan of cooked bell peppers. He’s not wild about cooked tomatoes, either.

I served it for dinner to DH who loves all things in southwestern cuisine.

Please look at Bev’s original recipe and her gorgeous photos of the process. Mine? Meh! Not so much!

But how easy is this for dinner (or a special brunch, maybe)?

Eggy Taco Cups (serves 2)

2 slices of bacon
2 corn tortillas, warmed
8-12 leaves fresh spinach
2 eggs
2 green onions, sliced
½ cup Mexican cheese, shredded; divided
4 cherry tomatoes, quartered
1 small avocado, diced
¼ cup salsa
¼ cup plain Greek yogurt
cilantro (optional)

Preheat oven to 375 degrees.

Cook bacon and set aside. Crumble when cool.

Warm the two stacked tortillas in the microwave for 15 seconds to make them more pliable.

Place two oven-proof bowls (or large ramekins) on a cookie sheet. Spray the bowls with non-stick cooking spray. Then wrap the tortillas into the bowl, overlapping edges where necessary.

Put ½ of spinach into each taco bowl. Top with an egg.

Sprinkle a tablespoon of cheese on top of each egg.

Top each egg with onions. Add bacon to each taco cup. Sprinkle on the rest of the cheese.

Bake for 25 minutes. Check eggs to see if you want them more done. (We like them soft, but not runny.) Bake in 5 minute increments to the doneness you want.

Top each eggy taco cup with tomatoes, avocado, salsa, and Greek yogurt. I didn’t have fresh cilantro, or I would have used it. Great served for dinner with black beans and corn.

DH’s Rating:  5 Tongues Up   “This is really good!” He liked that he could pick up the taco cup and nibble away. I only made him one. Next time he wants two!

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