Mini Breakfast Egg Cup Tacos

Mini Breakfast Egg Cup Tacos

Mini Breakfast Egg Cup Tacos

⏱45 min
👥12
🔥280 cal
Medium
🍽️Scandinavian
A luxurious take on breakfast tacos, featuring delicate smoked salmon, a dollop of crème fraîche, and a sprinkle of fresh dill.
6 Large Organic Eggs
2 tbsp Crème Fraîche
1/2 tsp Fleur de Sel
1/4 tsp White Pepper
Pinch Nutmeg-freshly grated
See all 9 ingredients ↓
(0 reviews)
⏱45 min
👥12
🔥280 cal
Medium
🍽️Scandinavian
A luxurious take on breakfast tacos, featuring delicate smoked salmon, a dollop of crème fraîche, and a sprinkle of fresh dill.
Instructions
  1. Preheat oven to 325°F (160°C). Grease a 12-cup muffin tin.
  2. In a bowl, whisk together all Eggs and Crème Fraîche. Season with Fleur de Sel, White Pepper, and Nutmeg.
  3. Place one Mini Blue Corn Taco Shell in each muffin cup.
  4. Pour egg mixture into each taco shell, filling about 3/4 full.
  5. Bake for 18-22 minutes, or until eggs are set and slightly puffed.
  6. Let cool slightly before removing from muffin tin. Top each taco with Smoked Salmon, a dollop of Crème Fraîche, and a sprinkle of Fresh Dill.
  7. Serve immediately.
Instructions
  1. Preheat oven to 325°F (160°C). Grease a 12-cup muffin tin.
  2. In a bowl, whisk together all Eggs and Crème Fraîche. Season with Fleur de Sel, White Pepper, and Nutmeg.
  3. Place one Mini Blue Corn Taco Shell in each muffin cup.
  4. Pour egg mixture into each taco shell, filling about 3/4 full.
  5. Bake for 18-22 minutes, or until eggs are set and slightly puffed.
  6. Let cool slightly before removing from muffin tin. Top each taco with Smoked Salmon, a dollop of Crème Fraîche, and a sprinkle of Fresh Dill.
  7. Serve immediately.
Nutrition per serving
Calories 280

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