Taco Egg Muffin Cups
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
- 1/3 cup water
- 1 cup shredded cheddar cheese
- 1/4 cup diced onion
- 2 tablespoons taco seasoning
- 1/2 pound hamburger
- 12 eggs, whisked
- 1 - 15 ounce can black beans
- 1 - 14 ounce can diced tomatoes drained
- 1/2 cup diced green pepper
- salsa greek yogurt avocado, to taste
- Carbohydrate 0.370235403971118 g
- Cholesterol 17.135828325 mg
- Fat 3.94410485845215 g
- Fiber 0.0746805700621368 g
- Protein 4.59989879059869 g
- Saturated Fat 2.0602607728994 g
- Serving Size 1 1 egg muffin (24g)
- Sodium 70.7473581222197 mg
- Sugar 0.295554833908981 g
- Trans Fat 0.390971202489603 g
- Calories 56 calories
Preheat the oven to 350 degrees. Spray a muffin tin with nonstick spray. Brown and cook the hamburger meat in a skillet. Stir in the water and taco seasoning and cook for 2-3 minutes longer. Whisk the eggs in a large bowl. Stir in the taco meat, beans, tomatoes, green peppers, onion, and cheese. Spoon into the prepared muffin tins. Bake for 25 minutes. Remove from the oven and let cool 1-2 minutes. Use a knife to go around the edges of the egg muffins to loosen them. Remove and cool on a wire rack. Makes 20 egg muffins. Store in a sealed container in the refrigerator. Or place in ziplock bags and freeze until you need them. Reheat refrigerated egg muffins for 30-45 seconds. Reheat 2 frozen egg muffins for 1 1/2 minutes. Serve with salsa, yogurt, and avocados, if desired.
