Mini Bacon, Egg and Cheese Tacos and Tostadas!

These are super fun to serve a crowd! And incredibly easy to  make. I made them for brunch yesterday - served a crowd of hungry teenagers, and they were both a huge hit. Even better? I prepped everything the day before, so yesterday I just had to assemble, bake and serve. 

For the mini tacos, you  need flour tortillas - depending on the size of the tortillas, you will need 2-4.

For the tostadas, you need corn tortillas, about 6-8. 

For both, you need taco seasoning, about 1-2 teaspoons. 

Egg topping: 

1/2 cup diced bacon

6-7 large eggs

3 tablespoons milk

1/2 cup shredded Mexican cheese blend or cheddar cheese

Salt and black pepper

1/2 cup shredded cheddar cheese

To make the mini tacos, use a round biscuit cutter to cut circles out of the flour tortillas. Nestle those circles in the spaces of an upside-down muffin pan. Like this: 

Spray with cooking spray and season with taco seasoning. Bake at 400 degrees for 5 minutes, until golden brown.

To make the tostada shells, use a round biscuit cutter to cut circles out of the corn tortillas. Place the circles on a baking sheet, spray with cooking spray and season with taco seasoning. Bake at 400 degrees for 5 minutes, until golden and crisp.

To make the egg topping/filling, cook the bacon in a large skillet until crisp. If necessary, drain away most of the fat, leaving 1-2 teaspoons in the skillet. Whisk together the eggs and milk and add to the bacon in the pan. Cook until the eggs are almost set, stirring occasionally. Add the Mexican cheese blend, remove from heat and stir until the cheese melts. Season to taste with salt and pepper. 

Spoon the eggs into the tacos and on top of the tostadas. Top with the shredded cheddar cheese. 

Bake both at 400 degrees for 5 minutes, until the cheese melts. 

Enjoy warm!!