Taco Egg Cups

Start your morning with a burst of bold flavors by trying these irresistibly savory Taco Egg Cups! Perfectly blending protein-packed eggs with seasoned ground beef (or turkey), vibrant bell peppers, and sharp cheddar cheese, these handheld beauties bring the beloved taste of tacos to your breakfast table. Quick and easy to prepare, this gluten-free recipe features a base of whisked eggs enriched with a touch of milk, ensuring a fluffy texture, while classic taco seasoning infuses every bite with zesty warmth. Baked to perfection in a muffin tin, they’re ideal for meal prep or an on-the-go breakfast. Garnish them with fresh cilantro for a vibrant finishing touch, and enjoy a portable, nutritious meal loaded with satisfying Tex-Mex flavor.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 8 large Eggs
• 0.5 pound Ground beef (or ground turkey)
• 1 medium Bell pepper, diced
• 0.5 medium Onion, finely chopped
• 1 cup Cheddar cheese, shredded
• 1 tablespoon Taco seasoning
• 2 tablespoons Milk
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0 Nonstick cooking spray
• 2 tablespoons Cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.

Step 3

Heat the olive oil in a skillet over medium heat. Add the ground beef (or turkey), diced bell pepper, and chopped onion.

Step 4

Cook the mixture, breaking up the meat, until the meat is browned and the vegetables are softened, about 6-7 minutes.

Step 5

Mix in the taco seasoning and cook for another minute. Remove the skillet from heat and let the mixture cool slightly.

Step 6

In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.

Step 7

Evenly divide the cooked taco mixture among the 12 muffin cups in the tin.

Step 8

Pour the whisked egg mixture into each muffin cup, filling them about 3/4 of the way full.

Step 9

Top each cup with a sprinkle of shredded cheddar cheese.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the egg cups are puffed up and set in the center.

Step 11

Remove the muffin tin from the oven and allow the taco egg cups to cool for 5 minutes before gently removing them with a knife or small spatula.

Step 12

Garnish with chopped cilantro, if desired, and serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating as needed.

Nutrition Facts

Serving size	1010.9 grams (1010.9g)

Amount per serving	% Daily Value*
Calories	1819

Total Fat 134.80g	173%
Saturated Fat 57.30g	287%
Polyunsaturated Fat 1.30g
Cholesterol 1792mg	597%
Sodium 4076mg	177%
Total Carbohydrate 27.20g	10%
Dietary Fiber 5.40g	19%
Total Sugars 11.90g
Protein 120.10g	240%

Vitamin D 365IU	1825%
Calcium 1135mg	87%
Iron 15mg	81%
Potassium 1765mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.3%

Protein: 26.7%

Carbs: 6.0%