Preheat oven to 400°F.

Bake bacon for 10 minutes, then flip.

Bake for another 10 minutes or until very crisp.

Remove bacon from oven, and drain on a paper towel-lined plate.

While bacon is cooking, heat large nonstick frying pan over medium-low heat.

Add olive oil and onions.

Sauté for 10 minutes.

Add 1 tablespoon maple syrup, and reduce heat to low.

Simmer for 10 minutes, then remove from heat.

Dice or crumble bacon into small pieces.

Combine bacon with onion in its pan.

Reduce oven to 350°F.

Using a 3 to 4 inch biscuit cutter, cut 12 rounds out of tortillas.

Spray one side with nonstick spray or brush with oil and push tortilla rounds into muffin pan.

Bake for 8 minutes.

Remove from oven.

Place 1 teaspoon of cream cheese in bottom of each cup.*

Add heaping tablespoon of bacon and onion mixture to each cup.

Return to oven, and bake for 2 minutes.

Remove from oven, and d rizzle remaining tablespoon of maple syrup over cups and season with black pepper.