Taco Breakfast Egg Muffins

• Meat

  • 1/2 lb Ground beef, lean

• Refrigerated

  • 4 Egg whites
  • 6 Eggs

• Condiments

  • 3/4 cup Salsa

• Baking & Spices

  • 1 Pinch Salt and pepper
  • 1/2 tbsp Taco seasoning

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Dairy

  • 1 cup Mexican cheese blend, reduced-fat

Found on foodfaithfitness.com

Description

Directions

• Preheat your oven to 375 degrees and GENEROUSLY spray a muffin pan with cooking spray.
• In a large frying pan, heat the olive oil over medium-high heat.
• Add in the ground beef and cook, breaking up, until no longer pink. Add in the taco seasoning and stir until well mixed.
• Remove the pan from the heat and stir in the salsa. Set aside.
• In a large bowl, whisk the eggs and egg whites with a pinch of salt and pepper.
• Using a ladle, divide the eggs between 12 muffin cavities.
• Divide the beef mixture between the cavities, which is about 2 Tbsp per cavity.
• Finally, top each muffin cavity with 1 lightly heaping Tbsp of the cheese.
• Bake until the eggs are set and lightly golden brown, about 20-23 minutes.
• Let cool in the pan for 10 minutes and them remove to a wire rack to finish cooling.
• DEVOUR!