12 Maria & Ricardo’s Keto Almond Flour “Flax and Seeds” tortillas
1 Tomato finely chopped
3 Tablespoons Chives finely chopped
3 Pieces Bacon finely chopped
Sea Salt to taste
Preheat your oven to 350°F (175°C).
Grease a muffin tray with cooking spray.
Place a Maria & Ricardo’s Keto Almond Flour “Flax and Seeds” tortillas into each cavity of the muffin tray.
Crack one egg into each tortilla.
Top each egg with chopped tomatoes, chives, crumbled pre-cooked bacon, a pinch of sea salt, and a dash of black pepper.
Bake for approximately 20 minutes or until the egg whites are set and cooked to your desired level of doneness.
Once done, remove the egg cups from the oven.
Serve and enjoy!
Any leftovers can be stored in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. When you're ready to enjoy them, simply follow the reheating instructions above.