Chef’s Note: You will need a Muffin tin with large 3 inch (7.5cm) diameter cups, or possibly some ramekins of the same diameter. Muffin tins with that large a diameter cup usually have six cups to the tin.
Lightly precook the sausage patty, drain on a paper towel, and reserve.
Place rack in the upper position, and preheat oven to 400f (205c).
Oil the inside of the muffin tin or ramekin.
Carefully press the tortilla into the cup of the muffin tin or the ramekin.
Chef’s Tip: If the tortilla is not soft and fresh it will crack when you’re placing it into the cup, if that happens, then 10 or 15 seconds in the microwave can help to soften it.
Prebake the cup by placing it into the preheated oven for 5 to 7 minutes.
Remove from oven.
Lower heat to 325f (163c).
Add a bit of grated cheese to the bottom of the cup.
Add a sausage patty to the cup, and then add a sprinkle of cheese.
Chef’s Note: The sausage patties that I use fit the bottom of the cups perfectly.
Break an egg into the cup, and then add a bit more cheese to the top of the egg.
Chef’s Note: I like my yoke runny; however, if you prefer, you could break the egg into a small bowl, and scramble it up before adding to the cup.
Place into the preheated oven, and bake for 18 to 22 minutes, until the whites are set, and the yolks are still runny.
Chef’s Note: I was looking for a good baking temperature that would set the eggs, and slightly brown the top of the tortilla without it burning.