Scramblers - Cupcake Style

It's been stated by more people than just me that savory flavors come to my kitchen to die. This is a slight exaggeration although not by much. If I had to claim savory specialties, the focus would be between soups and Mexican food such as tacos and enchiladas.

A close third place would be breakfast.

A few nights back I had made tacos and we still had leftovers. This included tortillas and I was inspired to create a new breakfast in our house based on ideas I had viewed on Pinterest (check out my repins).

Our 12-year-old wandered into the kitchen while I was pulling out tortillas, egg, and cheese. I had bacon in the microwave and was spreading hash browns out on a cookie sheet. One look at the cupcake pan sitting on the counter and I hear a "What are you making?" 

I didn't really have an answer so instead I just explained my game plan. Before I knew it I had a cheerleader and an assistant. He was very excited for this idea of what I eventually have decided to refer to as scrambler cups.

So my sidekick managed the bacon while I spread a couple tortillas out on the counter. I grabbed a plastic cup from the cupboard and, turning it upside down, I used it to cut circles out of the tortillas. I wasn't sure how filling this was going to be so I didn't try too hard to maximize the tortillas and ended up with 6 circles. Spread some Crisco into the cupcake pan and press the tortillas in: cups ready to go! 

I set my assistant to crumbling up our bacon. The only drawback to a young assistant is he keeps wandering off. I'm not super offended; after all, his dad was working on prepping the tires for their RC truck to be spray painted after breakfast. There's bound to be wandering when food competes with hobby.

My hash browns were going wonderfully! I hate doing hash browns in a skillet because they seem to take forever unless you do it just right. I'm not even sure what made me decide doing them in the oven was the way to go, but thank goodness for that! I had tossed the frozen little pieces of potatoes in some vegetable oil, pepper, and salt prior to spreading them on the cookie sheet. This was fabulous and, spoiler alert, we ended up with the best hash browns any of us had ever had: crispy but not overly oily. Perfect!

The only drawback was the tinfoil. I used a spatula to try and "toss" the hash browns to ensure even crisping. The tinfoil tended to tear and move around a little much. Next time, I'm just going to put them right onto the cookie sheet.

Back to the tortilla cups, I filled each with egg whisked with milk before my kitchen partner added bacon crumbles and cheese. We exchanged the cupcake pan with the cookie sheet. I had the oven at 450 for the hash browns and now turned it down to 350. 

After about 10 minutes, the egg mix has seemed to setup but was not cooked all the way through. I removed the pan to top with a little more cheese and the hash browns. Back in the oven for about 5 minutes or until they looked puffed, similar to cupcakes.

This was fantastic, pretty quick and easy. My boys both decided this is the new breakfast in our house.

Five Star Recipe!

Tip: make sure there is plenty of Crisco in the base of the cupcake pan and the cups will pop right out using a butter knife along the side. 

Serving: 2 was enough for me but I usually eat light. The boys both said they wanted one more scrambler cup and maybe a side of sausage with a slice of toast.

Suggestion: Think of this as an omelette and add veggies such as green peppers and onions.