Breakfast Microtacos

The morning version of microtacos. (I honestly don’t know why it took me so long to think of these.)

Tiny baby tacos filled with crispy chopped bacon, scrambled eggs & melted cheese.

Recipe shown below, as well as the recipe for my original microtacos.

Ingredients:

4 large eggs
4 pieces crispy bacon, chopped
1¼ cup shredded Mexican blend cheese

Directions:

  1. Preheat oven to 350°F.

  2. In a pan, scramble the eggs then top with ¼ cup of cheese and the bacon.

  3. Using the remaining 1 cup of shredded cheese, fill each cavity in a WHOOPIE PIE PAN only until you can’t see the bottom.

  4. Bake for 4 minutes.

  5. Remove from oven and fill only half of each cavity with the egg mixture.

  6. Gently fold/stretch the cheese to close.

  7. Bake another 15-20 minutes.

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