ADVANCED MUFFIN TIN

It's been a minute, but for a very long time, muffin tin madness was a staple on this blog. Egg cups with a crispy bread crust. I think I used wheat bread a lot in the beginning. Then I tried tortillas some. Tried to give it a Mexicali twist. Sometimes it works, sometimes it doesn't.

This time it worked.

Rather than using a ramekin, I opted for a gratin dish this Saturday morning. I went with the whole-wheat tortilla and after greasing up the dish with some cooking spray, I worked the crust into place.

While the oven was heating up to 400, I threw together the filling:
- jalapeno chicken sausage
- trader joe's fresh salsa
- spinach
- egg
- sea salt
- black pepper
- chili powder

I baked these suckers up and when all was set, I popped them out of their dishes and threw them on a plate. With a little sriracha and a side of cucumbers and onions, we had a breakfast to be reckoned with, friends.