Taco Breakfast Egg Muffins – a delicious recipe with Olive Oil, Ground Beef, Taco Seasoning, Salsa Of Choice, Eggs, Egg Whites. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 375u00b0F and generously spray a muffin pan with cooking spray.
2
In a large frying pan, heat olive oil over medium-high heat. Add ground beef and cook, breaking up, until no longer pink. Add taco seasoning and stir until well mixed. Remove the pan from the heat and stir in the salsa. Set aside.
3
In a large bowl, whisk eggs and egg whites with a pinch of salt and pepper. Using a ladle, divide eggs between muffin cavities. Divide beef mixture between the cavities, 2 tablespoons per cavity. Finally, top each muffin cavity with 1 lightly heaping tablespoon cheese.
4
Bake until eggs are set and lightly golden brown, about 20-23 minutes. Let cool in the pan for 10 minutes and them remove to a wire rack to finish cooling. Devour!
637
kcal
Calories
48
g
Fat
3
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 teaspoons Extra Virgin Olive Oil, 1/2 pounds Lean Ground Beef, 1/2 Tablespoons Taco Seasoning, 3/4 cups Salsa Of Choice, and more.
Yes, Taco Breakfast Egg Muffins falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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