I have actually considered turning my blog into a Mexican or Latin flavor inspired food blog. I mean, I’ve done Chicken Taco Stuffed Sweet Potatoes, Mexican Street Corn Pasta Salad, Slow Cooker Barbacoa, and Healthy Chicken Tortilla Soup and shared my recipes for The Freshest Pico de Gallo and Easy Guacamole.. and that’s just a little bit of it! Now I’m coming at you with these Taco Muffin Tin Eggs. I just can’t seem to control my love for all things Mexican food.
But you guys are okay with that, right? I mean tacos are pretty much a universal favorite and if you can have them for breakfast, who wouldn’t?! That’s what these Taco Muffin Tin Eggs are. It’s like having a taco for breakfast but you don’t need to feel guilty cause the “taco” is masquerading as a healthy egg dish. And no tortilla! See? Guilt free.
Ground beef and onions are mixed with roasted and diced canned green chilis for a delicious taco flavored base in these Taco Muffin Tin Eggs. Then you add shredded cheese, diced tomato and sliced scallions, and top with whisked eggs and bake. Twenty minutes later you have an easy make ahead breakfast or tasty and impressive addition to your brunch menu.
I don’t see myself getting off the Mexican food train any time soon, so if you have requests or would like to see a lightened up side to a Mexican food dish you love, let me know in the comments! I would love suggestions of what kind of recipes you guys want to see.
Yields 12
Easy and tasty Taco Muffin Tin Eggs are an impressive brunch item or great for make ahead breakfasts!
15 minPrep Time
20 minCook Time
35 minTotal Time
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Ingredients
- 1/2 lb ground beef
- 1/2 yellow onion, diced
- 2oz roasted and diced green chilis (half a can)
- 8 eggs
- 1/4 cup milk
- 1/2 tsp salt + 1/2 tsp salt
- 1/4 tsp pepper + 1/4 tsp pepper
- 1 plum tomato, diced
- 2 scallions, sliced
- 1 1/2 cup shredded Monterey Jack cheese, or any cheese you like
Instructions
- Preheat your oven to 350 degrees.
- In a medium-large skillet, saute the ground beef and the diced onions until the beef is browned and the onions are soft and translucent.
- Add the green chilis, 1/2 tsp salt and 1/4 tsp pepper and mix it all together. Set this aside to cool a bit while you prepare the eggs.
- Whisk the eggs, milk, 1/2 tsp salt and 1/4 tsp pepper together.
- Spray a muffin tin with spray oil or grease with butter or oil by hand.
- Divide the beef mixture between the 12 muffin cups.
- Take half the shredded cheese and divide that between the 12 muffin cups. Sprinkle the tomatoes and scallions over that.
- Fill each of the muffin cups with the egg mixture, then sprinkle the rest of the cheese over the tops.
- Bake for 15-25 minutes, until the middle of each muffin cup has set.
- Serve immediately or keep in the fridge for up to three days. Enjoy!
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Mexican Street Corn Pasta Salad
Chicken Taco Baked Sweet Potatoes
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