Huevos Rancheros Cups

Preheat the oven to 350°F and oil a standard 12-cup muffin tin.

Heat corn tortillas one at a time in a dry skillet over medium-high heat for 15 to 20 seconds on each side, just until they are soft and pliable.

Spray each warm tortilla with canola oil on both sides.

Press and fold each tortilla into a muffin cup.

Place a small ball of foil in the center to hold in sides of tortillas.

Bake 5 minutes.

Remove foil and add 2 tablespoons refried beans to each corn tortilla cup, pressing them down into bottom of cup.

Make an indentation in the center of the refried beans and carefully crack an egg into each indentation.

Bake in the middle of the oven until whites are just set, about 15 minutes.

Remove tortilla cups from the muffin pan carefully, using 2 spoons or small spatulas.

Top with a spoonful of salsa and sprinkle with queso fresco, cilantro, avocado and crumbled bacon. Serve immediately.