These kid-friendly, 6-ingredient taco egg muffins have all the Mexican taste without the carbs! It’s an easy, healthy, gluten-free, high-protein portable breakfast for busy mornings with only 105 calories!
Preparation:
Cook:
Level: Easy
Ingredients
- 2 teaspoons extra virgin olive oil
- ½ pound Lean ground beef
- ½ tablespoon taco seasoning
- ¾ cups Choice of salsa
- 6 Eggs
- 4 Egg whites
- Pinch Of Salt And Pepper
- 1 cup Reduced Fat Mexican Cheese Blend
Preparation
Preheat oven to 375ºF and spray a muffin tin liberally with cooking spray.
In a large frying pan, heat the olive oil over medium-high heat. Add ground beef and cook, breaking up, until no longer pink. Add taco seasoning and stir until well blended. Remove the pan from the heat and stir in the salsa. Put aside.
In a large bowl, whisk the eggs and egg whites with a pinch of salt and pepper. Using a ladle, distribute the eggs in the cavities of the muffins. Divide the beef mixture between the cavities, 2 tablespoons per cavity. Finally, top each muffin cavity with 1 slightly heaped tablespoon of cheese.
Bake until eggs are set and lightly browned, about 20 to 23 minutes. Let cool in pan for 10 minutes and remove to wire rack to finish cooling. Devour!
