Eggs, Bacon and Waffle Cups: Use biscuit cutter or cap of cooking spray bottle the size of the bottom of a muffin tin to punch out 6 circle holes of cooked, cooled waffle. Lay out muffin tin. Spray muffin tins. Spray muffin tin with cooking spray. Wrap the pre cooked bacon around the inside of the tin, tucking against the side. Place 6 waffles rounds, one each, in the tins. Drizzle syrup evenly over each waffle round. Crack an egg carefully on top of each, keep yolk intact. TRY NOT TO BREAK THE YOKE. Garnish with sea salt and pepper. Bake at 400 for 12 mins, until yolk is set but not dry. Huevos Rancheros Cups: Cut tortilla into circles. Tuck flour tortilla into muffin tins, a couple folds on the edges make this easier. Bake tortilla molds for 5 mins at 400. Add ground beef. Crack an egg gently on top of each muffin tin. Add taco seasoning and salt. Garnish the egg with the reserved taco seasoning and salt. Cover with tin foil and bake at 400 for 15 mins until tortillas are crispy. If want crispier, Remove tin foil and bake until set and edges of tortilla are crispy. Another 5-10 ins. Garnish with salsa and crumbled queso fresco. Pesto and Bacon Cups: Whisk together eggs, bacon, milk, parmesan and salt. Grease tin and Pour into greased muffin tins about 3/4 full. Bake at 400 for 10 mins. Remove from oven. Pipe a spiral of pesto, generously over each egg cup. Bake for an additional 5-8 mins until tops are golden brown and cups are set.
