1/8 tsp Chipotle Powder
1 pinch ground black pepper
i pinch salt
4-5 slices bacon
4 white corn tortillas
olive oil
4 large eggs
An impressive and tasty breakfast with a mexican flair


1.Cook the bacon. While the bacon is cooking lightly brush one side of each tortilla with olive oil. Beat the eggs adding the chipotle powder, black pepper and salt to taste.
2.Place the tortillas in a large muffin tin or ramekin with the oiled side face down.
3.Once the bacon is done cooking chop it into roughly quarter inch pieces. Take half the bacon and make a layer on the bottom of each tortilla bowl. Pour in the egg mix until each bowl is about 3/4 full.
4.Using the rest of the bacon make a layer on top of the egg mix. Add shredded cheese as a top layer.
5.Cook at 400° for 18-20 minutes. The light oil coating will cause the tortilla to become a little crisp so you can remove each cup and serve it free standing. Top each one with salsa and sour cream.

I got home from the gym today and really wanted something tasty for breakfast. At first I was going to make a bacon and egg sandwich but then decided to try something new. This recipe for Tortilla Breakfast Cups is the result. The tortilla cup was crisp enough to hold the egg and to add a great texture to the whole thing. It also made it really easy to hold while eating.

You can buy chipotle powder at most stores in the US. It adds a nice smokey flavor and brings a little spice to dishes. I am a big fan of this stuff. Adding it to eggs is a guaranteed way to make them amazing. Adding sour cream to the recipe creates a nice taste interaction with the smokey spicy kick from chipotle

My only regret is that I didn’t make more.

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