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 radio controlled truck to be spray painted after breakfast. There's bound to be wandering when food competes with hobby.
In the oven, 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 olive oil, salt and pepper prior to spreading them on the cookie sheet. I baked them at 450 degrees F, occasionally using a spatula to shift them around on the sheet. This was super easy and we ended up with the best hash browns any of us had ever had: crispy and moist without being oily. Perfect!
The only drawback was the tinfoil. When 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 too 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 turned the oven down from its 450 for hash browns to 325 degrees F.
After about 10 minutes, the egg mix has seemed to setup but was not cooked all the way through: the egg near the tortilla shell was a soft yellow while the center was still the rich yolk color. I removed the pan to top each cup 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 pretty quick and easy. My boys both decided this is the new breakfast in our house.
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.
All [creativity] is not lost...
Corissa has been an artist her entire life and attended the Art Institute for design after completing a Bachelor’s in Accounting from National American University. She validates the contradicting combination with “I love my art but I don’t have to starve for it.”
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