Breakfast Taco Cups

• 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.

tortillas, eggs, salt, cheddar cheese, cherry tomatoes, red onion, red bell pepper, bacon, avocado, salsa, cilantro

Taken from tastykitchen.com/recipes/breakfastbrunch/breakfast-taco-cups/ (may not work)