bacon, onion & cheese tortilla cup

While I was looking for an idea for this week’s post it was the leftover ingredients in my fridge that served as the inspiration. Bacon (from a Cheddar Bacon Pizza I made over the weekend), half an Onion (leftover from Salsa Rosa) & a partial bag of Parmesan. The crispy shell of the baked tortilla worked as the perfect container for the delicious filling, and the ingredient options are near endless. These self contained savory breakfast treats are a great way to use up the odds and ends in your fridge! What would you choose for the filling?

Serves 4

4 taco Tortillas
1/2 cup Spinach
1/2 cup Arugula
4 Eggs*
1/2 Onion, Sliced & Caramelized**
4 Slices Bacon, Rendered and Crumbled
2 Roma Tomatoes, Diced
1/2 cup Parmesan, Shredded
2-4 Basil Leaves, Sliced
Salt & Pepper

* I made Tiramisu the night before and it called for 6 egg yolks, so I used the remaining egg whites for these Tortilla Cups

** Cook them on medium until they soften and then deglaze the pan with white wine (red wine, amber beer or port all work lovely)

Preheat the oven to 375.

Stack the Tortillas on each other and give them a quick zip in the microwave, 15 seconds. This warms them so they’re more pliable and easy to maneuver.

Lightly coat the ramekins with cooking spray. Place each Tortilla inside each ramekin, kind of folding it in. Layer some Spinach & Arugula leaves in the bottom of the tortillas, then crack an Egg in each cup (or 1-1/2 Egg Whites). Sprinkle a teeny teeny bit of salt on each egg. Then layer with Cheese, Caramelized Onion, and Bacon.

Place ramekins in a baking dish, slide into the oven for 30 to 35 minutes, or until the Egg Whites are set and the Yolks are nearly done. Top with diced Tomato, fresh Basil & more Cheese.

Happy Cooking!

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