Ingredients:
6 corn tortillas
Cooking spray
2 cups shredded kale (or spinach or arugula)
6 eggs
1 pinch coarse salt
6 tablespoons shredded cheddar cheese
12 cherry tomatoes, halved
1/3 cup thinly sliced red onion
1/3 cup diced red pepper
3 slices (1 ounce) bacon, rendered and crumbled
1/2 cup diced avocado, for garnish
Cilantro leaves, for garnish
1/2 cup salsa, for garnish
Directions:
1. Preheat oven to 375 degrees.
2. Stack tortillas on top each other and microwave about 15 seconds until warm and pliable.
3. Lightly coat six ramekins with cooking spray. Place 1 tortilla inside each ramekin, folding to fit. In each tortilla, layer kale, crack 1 egg on top, and sprinkle with salt. Top each with 1/2 tablespoon cheese, 2 tomatoes, onion, pepper, and bacon. Divide remaining cheese among cups.
4. Place taco cups on a baking sheet and bake 25 to 30 minutes, or until egg whites are set and yolks are nearly done. Garnish with avocado, cilantro, and salsa.
