Description
These 6-ingredient, kid-friendly taco breakfast egg muffins have all the Mexican taste without the carbs! They’re an easy, healthy, gluten-free and protein-packed portable breakfast for busy mornings with only 105 calories!
Ingredients
- 2 teaspoons Extra Virgin Olive Oil
- ½ pounds Lean Ground Beef
- ½ Tablespoons Taco Seasoning
- ¾ cups Salsa Of Choice
- 6 Eggs
- 4 Egg Whites
- Pinch Of Salt And Pepper
- 1 cup Reduced Fat Mexican Cheese Blend
Preparation
Preheat oven to 375ºF and generously spray a muffin pan with cooking spray.
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.
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.
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!
