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.
