Makes 12

For the base:

• 12 wonton wrappers

For the goodness:

• 8 eggs
• 1/4 cup milk
• 2 cloves garlic, chopped or minced
• ½ yellow onion, diced
• 1 to 2 tbs olive oil OR butter
• 10 – 12 pickled jalapeño, diced (I liked pickled, because they are saltier)

For the toppings:

• 3 pieces of Tillamook cheddar cheese, cut in quarters
• 3 or 4 strips of bacon
• 1 avocado

Cookware:

• 12 hole cupcake pan
• frying pans (1 for turkey, 1 for bacon)

What to do:

1. Preheat oven to 350° and cook that bacon crispy good.
2. Warm olive oil / butter and minced garlic on frying pan and sauté onions until slightly brown. Then toss in jalapeño.
3. Whisk milk and eggs together and scramble in with the oniony/jalapeño/garlic/butter goodness on frying pan.
4. Grease cupcake pan, push in wonton wrappers and bake until corners brown and the whole of each wonton is crispy (need to do this because the egg will prevent the wonton from crisping later on and no one enjoys what I like to call “sog factor”).
5. Remove cupcake pan and fill each wonton wrapper with scrambled egg goodness. Top with cheese quarter and then sprinkle bacon on top.
6. Put the cupcake pan back in the oven and bake until cheese is melted.
7. Remove pan, let cool and remove each goblet with a fork.
8. Top with avocado and serve.
9. Enjoy your food coma(s).