Taco Egg Breakfast Muffins
A great protein packed breakfast and are perfect for meal prep! These nutritious breakfast muffins also make eating eggs fun and hassle free because they include everything you’d want in a breakfast taco, but in just a few bites!
Servings 24 muffins
Calories 227kcal
Equipment
Ingredients
- 1 tsp. Olive oil
- 1 lb. ground beef, lean
- 1 oz. packet of taco seasoning, low sodium
- 12 large eggs
- 1 medium bell pepper, green
- 1/4 cup cilantro, chopped or 1 Tbsp. dried cilantro
- 1 15 oz. can black beans, low sodium, drained, rinsed
- 15 cherry tomatoes, diced (about 1/2 cup) or 1/2 can diced tomatoes
- 1 jalapeño, diced
- 1 cup shredded cheese (I like the Mexican cheese blend)
Topping ideas: avocado, sour cream, salsa
Instructions
- Preheat oven to 350° F. Prepare 2 cupcake tins by placing in silicone liners or spraying with non-stick cooking spray. Set aside.Heat olive oil in a medium frying pan/skillet over medium heat. Add in ground beef and cook until no longer pink. Once cooked, mix in packet of taco seasoning and set aside.
- Crack the eggs into a large bowl and whisk together. Then add the ground beef, bell pepper, cilantro, black beans, tomatoes, jalapeños and cheese. Mix again until well combined.Scoop the egg mixture into prepared cupcake tin, filling each one about ¾ way. Repeat until mixture is finished (will make 24 muffins).
- Bake in the oven for 27-30 minutes, or until eggs are cooked through. (You can tell by gently shaking the pan, if eggs don’t jiggle you’re good to go! If eggs still look wet or runny they need more time).Let cool slightly and then enjoy as is or with sour cream, avocado chunks, and salsa on top!
Video
Notes
Make these for meal prep: store them in an airtight container in the refrigerator, then reheat them in the microwave or oven just before serving. They are great for busy mornings, back to school or brunch!
Nutrition
Serving: 2muffins | Calories: 227kcal | Protein: 21.1g