Description
These taco egg muffins are a quick and easy breakfast option. They combine scrambled eggs with taco-seasoned ingredients in a muffin tin for individual servings.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon taco seasoning
- 1/4 cup shredded cheddar cheese
- 1/4 cup cooked ground beef or turkey, crumbled
- 2 tablespoons diced onion
- 2 tablespoons diced bell pepper
- Salt and pepper to taste
- Cooking spray or muffin liners
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- In a bowl, whisk together the eggs, milk, taco seasoning, salt, and pepper until well combined.
- Stir in the shredded cheese, cooked ground meat, diced onion, and diced bell pepper.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the muffins are set and slightly golden brown.
- Let the muffins cool in the tin for a few minutes before removing them.
Notes
- You can customize the fillings with your favorite taco ingredients like black beans, corn, or salsa.
- These muffins can be made ahead of time and reheated for a busy morning.
- Ensure the meat is fully cooked before adding it to the egg mixture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 70mg
Keywords: taco egg muffins, breakfast muffins, egg cups, quick breakfast, portable breakfast