Preheat oven to 400F. Start by placing the cheese in piles (equal to serving totals) on a Silpat. I prefer to use Silpats because they are nonstick and cheese cooks very well on them. Season the cheese piles with paprika and cayenne pepper and bake for 10–12 minutes.

Immediately after taking them out of the oven, use an upside-down cupcake tray to form half of the crisps into a cup-like shape. Set these aside for later.

Thinly slice the bacon and add it to a heated pan. Cook until crisp. Once browned, remove the bacon from the pan, reserving as much of the grease as possible.

Place the strips of bacon on a paper towel to crisp up.

Fry half of the eggs in the bacon grease. Use a small ramekin or egg ring to cut off the egg whites and create a perfect circular egg. Once these eggs are finished, scramble the other eggs in the remaining bacon fat. Season them well and don't overcook them!

Add the fried eggs to the flat cheese crisps and the scrambled eggs to the cup-shaped crisps. Top with bacon and salsa.

Serve and enjoy!