I helped launch a church in the International District in Albuquerque a few years ago. We met in a high school and would get there at 5am to set up. Then after two services we tore everything back down. We were there long enough people were getting hungry. So we formed a food team. I made these up as a way to get protein into people. I pulled out this recipe again over the weekend when I needed some protein to keep me going. I worked a merch table at a National Street Rod Association event. Met some great people who love street rods and yes, I had enough energy for the entire event.

Pick Me Up Bacon Cups

1 pkg bacon (well, less 2 cuz I ate them right out of the oven)

12 small corn tortillas

Cooking spray

6 eggs

1/4c milk (or water)

1T parsley

1t salt

1/2t pepper

1/2c parmesan, divided

Bacon oven 375 for ~15-18 minutes, turn half way. I line cookie sheet with foil for easy clean up. If you like your bacon chewy go for less time. If you like it crisp, leave it in longer. When the bacon is ready, drain bacon and chop into bite size pieces.

Spray muffin tin with cooking spray. Cut tortilla pieces to fit into muffin tin. Then make small cut so the round can fold in on itself in the tin. Place one tortilla in each tin space, forming a cup. As you can see, I used a very sophisticated piece of equipment to make my tortilla rounds. I checked cups until I found one that covered the hole with a bit to spare around the outside so the cups would have sides tall enough.  

Mix eggs, milk, parsley, salt & pepper. Add 1T bacon fat into large skillet on medium high heat. Add egg mixture and lower heat to medium low, and begin to scramble the eggs. Continually pushing the mixture to the middle of the pan for two minutes.

Add bacon pieces and 1/3c cheese and stir until combined well. Then turn off the heat. The eggs should still be runny at this point. Do not cook the eggs all the way, they will finish off in the oven.

Fill the tortilla cups with the egg mixture. Bake for 10 minutes at 350. Top each with a little more cheese and bake 5-7 minutes more.

Let cool in pan 8 minutes, then eat them or move to cooling rack and cool rest of the way so you can enjoy them later. Eat them as is or you can add some salsa to the top. I topped mine with a splash of red chile 🌶.