Frittata Tortilla Pies Mexican-Style

These are great for using extra tortillas! You can use whole eggs, or a combination of eggs and egg whites that you may have frozen or saved after using the yolks (see ice cream recipes, for instance!). They’re perfect for breakfast or a snack, and can be frozen and reheated easily.

Ingredients
Tortillas (corn or flour) (use about 3-4 tortillas, or more for street-sized tortillas)
2½ cups eggs (or a combination of egg whites plus whole eggs)
1 tablespoon milk
½ teaspoon mild chile powder (such as New Mexico chile powder)
¼ cup cilantro, chopped
Salt and pepper
Hot sauce to taste
3 slices bacon, chopped
½ cup spinach (or other greens such as kale or chard), chopped
1 tablespoon olive oil
½ teaspoon cumin powder
2 large garlic cloves, minced
½ cup diced tomatoes
2 tablespoons onion or scallions, chopped
¼ cup cheese (grated cotija, cheddar, jack, etc.)

Toppings: sliced avocado, salsa, cotija cheese, chopped cilantro

1. Beat eggs with milk. Add chile powder, cilantro, salt, pepper, and hot sauce, and mix well. Set aside.
2. In a nonstick skillet, fry bacon pieces until crisp. Remove to a paper towel to drain. Pour out most of the bacon fat, add the oil, and sauté the greens for about 3 minutes. Add cumin and garlic and cook 1 minute more. Remove from heat.
3. Wrap tortillas loosely in paper towels and microwave 15 seconds. Slice into quarters or smaller triangles, depending on size of the tortillas. 
4. In a 12-cup muffin pan, arrange the tortilla pieces, overlapping, to cover the sides and bottom of each cup, extending over the sides a bit. 
5. Divide the greens mixture, then the tomatoes, scallions, and cheese among the muffin cups.
6. Pour the egg mixture into the muffin cups, filling each one.
7. Preheat oven to 375°F and bake 20-25 minutes, until cooked. Let cool in pan for 5 minutes, then remove from pan, using a table knife to assist. 
8. Serve warm or at room temperature with desired toppings, or cool and then freeze (reheat in microwave for 45 seconds).