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.
Log this recipe in SnapCalorie
Recipe Information
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
- Nonstick cooking spray
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
Heat the olive oil in a skillet over medium heat. Add the ground beef (or turkey), diced bell pepper, and chopped onion.
Cook the mixture, breaking up the meat, until the meat is browned and the vegetables are softened, about 6-7 minutes.
Mix in the taco seasoning and cook for another minute. Remove the skillet from heat and let the mixture cool slightly.
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Evenly divide the cooked taco mixture among the 12 muffin cups in the tin.
Pour the whisked egg mixture into each muffin cup, filling them about 3/4 of the way full.
Top each cup with a sprinkle of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the egg cups are puffed up and set in the center.
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.
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
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1792 mg | 597% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.9 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 1135 mg | 87% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1765 mg | 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.
