Breakfast Egg Cups 3.0

My quest for the perfect breakfast egg cup continues. While the corn tortillas for my southwest cups were a success, they were a bit chewy. So today I decided to try using street taco shells. I brushed them with some butter and garlic and put them in a 350° oven for 15 minutes.

While these baked, I sautéed some onions and a baby bell red pepper in some olive oil. To this I added some hash brown potatoes and garlic as well as some Cajun seasoning and black pepper. I cooked this to a crispy brown. Meanwhile I microwaved four pieces of bacon.

With the shells a golden brown, I filled them with the hash brown mix, a chunk of cheese, and chopped up bacon. I put these in the oven for five minutes to heat them up so that it would help the egg cook more evenly. Might note that early in the process I took the eggs out of the fridge to come to room temperature.

I then cracked an egg on top of each cup. I seasoned it with paprika, fresh ground black pepper, and a hint of garlic and onion powder. This went into the oven for 12 to 15 minutes.

They came out very well, and now I have breakfast for a week. I r think some hollandaise sauce on top would be fantastic.