This is my latest version of the egg cups that I keep on hand in the freezer for busy days, for early morning hike departures and for sustenance on road trips. Why street taco? Well, I would just call them taco egg cups but the fact that they have no tomatoes that they are more like the authentic street tacos you find at the taqueria or street vendor. ¡Qué delicioso!
I first made these right before I headed up to my North Coast Trail attempt and all I got was a picture of me eating them in the car while I waited for the ferry out of Vancouver to the island. I also ate them before getting on the water taxi to start my backpacking trip, but I’m not going to blame the outcome of the hike on these scrumptious bollos de huevos.
#spinach #cilantro #bacon #eggs # greenolives #onion #seasalt
#espinaca #cilantro #tocino #huevos #olivasverdes #cebollo #saldelmar
So, just like my other handheld breakfasts like Basil Sausage Egg Muffins and Superfood Breakfast Egg Cups , you want about 5 cups of goodies and 8 eggs, add some sea salt and fill your paper lined muffin tins (or grease with your favorite oil). Bake them in the oven 25-30 minutes or until the center doesn’t wiggle.
I really wanted to call these tortillas (in Spain, tortillas are quiches or omelettes, not a round, flat bread). But alas, unlike the tortilla espanola, mine does not have potatoes. Maybe I’ll try an sweet potato version next time. ¡Me encantan las papas dulces!
If you are going to freeze them, take them out of the liners first. It makes it much easier to reheat if you aren’t picking tiny pieces of paper out of your egg. Just sayin’.
For more paleo recipe ideas, head over to my Hiking and Backpacking Recipe index and get cooking!
Street Taco Mini Quiche-Bollos de Huevos
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Course: Breakfast, Main Dish, Snack
Cuisine: Dairy Free, Gluten Free, Nightshade Free, No Dehydrator Needed, Nut free, Paleo, Whole Food
Servings: 5 servings
Ingredients
-
- 2 cups/tazas chopped spinach espinaca picado
- 1 cup/tazas chopped cilantro cilantro picado
- 1 cup/tazas sliced green olives olivas verdes rodajas
- 1 cup/taza chopped cooked bacon tocino cocinado picado
- 1/2 cup/taza diced onions cebollos cubitos
- 8 eggs huevos
- 1 teaspoon/cucharadita sea salt sal del mar
Instructions
- Mix all the ingredients in a large mixing bowl until the egg is incorporated. Mezcla todos los ingredientes in un tazón grande hasta que los huevos están incorporados.
- Fill lined or greased muffin tins to the top with the mixture. Se llenan los moldes metálicos a la cima del molde con la mezcla.
- Bake at 350 degrees until firm, about 25-30 minutes. Hornea en un horno de 350 grados por 25-30 minutos hasta que los huevos están duros (no se muevan).
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