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Mexican Breakfast Taco Cups

Mexican Breakfast Taco Cups
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Prep Time: 15 min Serves: 6
Cooking Time: 40 min Yield: 12 taco cups
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There’s no place for boredom at breakfast -- not when you’ve got these taco cups on your plate! These breakfast cups are like mini taco bowls. You can stuff it with scrambled eggs. Or, if you're vegan, sub in tofu instead.

Ingredients

Directions

1. Preheat oven to 325°F.
2. If tortillas are large, trim to form 6-inch diameter tortillas.
3. Evenly coat both sides of the tortillas with cooking spray and sprinkle with a total of 1/4 teaspoon of the salt.
4. Press a tortilla into each cup of a 12-cup muffin tray to form a tortilla cup, noting it will be larger than the muffin-tray cups. (Alternatively, place two large muffin trays upside down; nestle each tortilla between the muffin cups, 6 tortillas per tray, forming tortilla bowls.)
5. Bake tortilla cups until crisp and brown, about 30 minutes. Halfway through the baking process, carefully fold back any tortilla bowls that have slightly collapsed.
6. Let tortilla cups cool and further crisp in the pan on a rack. (Note: This can be done in advance; store in sealed container.)
7. Meanwhile, drain pico de gallo of excess liquid with a fine mesh strainer; set aside.
8. In a medium bowl, crack in the eggs. Add the turmeric and remaining 3/4 teaspoons salt. Whisk.
9. Just before serving, heat grapeseed oil (or avocado oil) in a large stick-resistant skillet over medium-high. Saute the scallions for 30 seconds.
10. Add the eggs and scramble for a few minutes.
11. Stir in the drained pico de gallo and cook while stirring until well combined and heated through, about 1 minute. Adjust seasoning.
12. Transfer mixture to the taco cups, top with guacamole and cilantro, and serve immediately.

Notes:
You can easily swap the eggs with one package of tofu:
- To transform tofu into a scrambled egg-like delight, start with firm organic tofu.
- Drain tofu and squeeze well of excess liquid using a clean kitchen towel; cut into 1/2-inch cubes.
- In an oiled pan over medium-high heat, add tofu cubes, scallions, turmeric, and remaining 3/4 teaspoon salt and sauté until the tofu resembles scrambled eggs and begins to brown, about 8 minutes.
- Continue with step 11.


PC: Jackie Newgent

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