Taco Egg Breakfast Muffins

January 10, 2021 • 0 comments

Taco Egg Breakfast Muffins
If you like Mexican cuisine, these muffins are for you! A great protein-packed breakfast (or lunch) that you can make ahead and reheat. These nutritious muffins make eating eggs fun and hassle-free!




1 tsp olive oil
1 lb ground beef, lean
1 oz packet of taco seasoning (see homemade recipe below)
12 large eggs
1 medium bell pepper, chopped
1 Tbsp dried parsley (or cilantro)
1 – 15 oz can black beans, drained and rinsed
½ cup fresh diced tomatoes or ½ cup canned diced tomatoes
1 jalapeno, diced (optional)
1 cup shredded cheese

Taco Seasoning Mix:

½ tsp onion powder
1 tsp salt
1 tsp chili powder
½ tsp dried red pepper (optional)
¼ tsp garlic powder
¼ tsp oregano
½ tsp ground cumin
Combine all ingredients and mix well.  Use right away or store in a sealed container in a cool, dry place. 

Muffin Topping Ideas:  sour cream, salsa, avocado


1. Preheat oven to 350. Prepare 2 cupcake tins by placing in silicone liners or spraying with non-stick cooking spray.  Set aside.
2. Heat olive oil in frying pan and add ground beef.  Cook until no longer pink, then mix in taco seasoning and set aside.
3. Crack the eggs into a large bowl and whisk together.  Add the ground beef, bell pepper, parsley, black beans, tomatoes, jalapenos and cheese.  Mix until well combined.
4. Scoop the egg mixture into prepared cupcake tins, filling each one about ¾ way.  The batch will make about 24 muffins.
5. 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 and runny, they need more time.)
6. Enjoy with sour cream, salsa, tabasco sauce and optional avocado chunks.

Makes 24 muffins.  These are great for a meal or snack any time of the day!

Adapted from Kroll’s Korner.

Turkey Brine
September 21, 2020 • 0 comments
Better Butter
April 22, 2020 • 0 comments