Breakfast Taco Cups

Do you remember the movie Somewhere in Time?

With Christopher Reeve, Christopher Plummer and Jane Seymour? I hadn’t seen it since, hmmm, I’m guessing the ’80s probably, and I watched it again while making these breakfast taco cups last weekend, and I can’t stop thinking about it.

The movie, not the taco cups.

Oh I’m thinking about the taco cups! Just not in the same way ifyaknerwhutahmean.

Oh, Christopher REEEEEVE, why were you so utterly charming? And TALL. I’d forgotten about those long legs and that wispy brown hair on top of that chiseled face of yours.

Also, I almost typed “udderly”. Would have made more sense for Jane, right? HA AHAH AHA.

Oh.

Can you imagine if we could actually go back in time and do something all over again? I think about that A LOT. Not that I have many things I’d like to redo in life, other than this one time when I was 8 years old and my mom asked me to take out the trash, so I decided to dramatically say goodbye to the trash, wishing it a happy new life in the dumpster with all the piles of trash it was about to meet. And as I counted to three, through tears, bidding it a farewell on each swing towards the dumpster, a piece of glass violently ripped through the trash bag and into my right pinky finger, leaving me scarred and emotionally handicapped ever since. My hand is basically NUMB. Not really. But it’s a pretty nasty scar. I’ll show you sometime.

What was I saying?

Oh look I’m cracking eggs into some tortillas with kale! Then piling on a bunch of red bell pepper, onion slices, bacon crumbles, cherry tomatoes and cheese.

I’d like to go back in time and redo that.

The taco cups, not the trash.

Remember the scene when Christopher Reeve retrieves the coin from his coat pocket and it has a future date on it, and he looks at it in sheer panic, gasps with the cruel realization, and it suddenly sends him spiraling into the future and away from his lovah Jane? (and remember how beautiful and LONG her hair was because it was down and we could really tell.) I’m not gonna lie. I wish I had that.

The hair, not the trippy spiraling into the future thing.

What I’m trying to tell you is that it snowed 4 billion feet and I’m confused and heavyhearted. My blooming crocus are buried below the blanket of death and weeping for help.

Let’s go back in time and steer Virgil towards Canada or something!

And by the way, Virgil? Seriously? Is that the best name they could come up with for this storm? I would have named it Winter Storm LIFE RUINER.

But I’ll be fine. I got a new haircut and it feels good.

Let’s eat!

The taco cups, not my hair.

Breakfast Taco Cups:

What it took for 6 cups:

* 6 taco tortillas (I used sprouted, but you can go regular flour or whole wheat, whatevs!)
* 2 cups kale (or spinach, arugula, whatever you have on hand)
* 6 eggs
* 1/3 cup thinly sliced red onion
* 3 slices bacon, rendered and crumbled
* 12 cherry tomatoes, halved (or more!)
* 1/3 cup diced red bell pepper
* 1/2 cup shredded cheddar cheese
* 1 pinch coarse salt
* 1/2 cup diced avocado
* 1/2 cup salsa
* cilantro leaves for garnish

Preheat the oven to 375.

Stack the tortillas on each other and give them a quick zip in the microwave, 15 seconds. This warms them so they’re more pliable and easy to maneuver.

Lightly coat the ramekins with cooking spray. Place each tortilla inside each ramekin, kind of folding it in. Layer a few kale leaves in the bottom of the tortillas, then crack an egg in each cup. Sprinkle a teeny teeny bit of salt on each egg. Then layer with cheese, 4 tomato halves, sliced onion, red bell pepper, and bacon. And more cheese.

Slide in the oven for 25 to 30 minutes, or until the egg whites are set and the yolks are nearly done. Go a little longer if you want them hard cooked. Mine weren’t soft by any means, but not totally done, which I love.

Garnish with avocado, cilantro leaves and a little drizzle of salsa. You could even add sour cream if you want!

Go cray.

Now I miss Christopher Reeve.