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.
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