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.
4 large eggs
4 pieces crispy bacon, chopped
1¼ cup shredded Mexican blend cheese
Preheat oven to 350°F.
In a pan, scramble the eggs then top with ¼ cup of cheese and the bacon.
Using the remaining 1 cup of shredded cheese, fill each cavity in a WHOOPIE PIE PAN only until you can’t see the bottom.
Bake for 4 minutes.
Remove from oven and fill only half of each cavity with the egg mixture.
Gently fold/stretch the cheese to close.
Bake another 15-20 minutes.