by Kathy Hamman Miller
Ingredients:
Small street size taco shells to fit however many your jumbo sized muffin pan will hold
Enough eggs to fit in the shells
Bacon
Spinach, arugula, celery leaves, or what ever fresh greens your family likes. I used spinach.
Shredded cheese of choice
Spice of choice, I used everything bagel.
Hot sauce for topping if desired
Directions:
Start by preheating oven to 350 degrees.
Crispy fry and cut bacon into pieces reserving the grease to use lightly on the muffin pan.
Chop spinach into small pieces excluding stems.
Lightly grease muffin pan with left over bacon grease. Spray oil works good too.
Heat taco shell stack in microwave for 15 seconds to make pliable
Bend taco shells to fit in each cavity, you can really try any variety, corn tortillas are great too, just use the small ones.
Crack an egg into each one.
Top with spinach, bacon, cheese, and seasonings of choice.
Bake for 20 to 25 minutes until egg whites are set. Once they’re done remove from oven, serve up and enjoy. An added splash of Texas Pete is a hit for some.
Store leftovers in an airtight container in the refrigerator, can be reheated in a 300-degree oven for 5 to 6 minutes or can be reheated individually for 30 seconds in the microwave.
