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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 84.7
  • Total Fat: 4.8 g
  • Cholesterol: 40.7 mg
  • Sodium: 195.9 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 8.1 g

View full nutritional breakdown of Taco Breakfast Cups calories by ingredient
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Taco Breakfast Cups

Submitted by: BONNIEBELLE2

Introduction

Adapted from a recipe in the South Beach Diet Cookbook.

Great on-the-go breakfast or snack that can be made ahead of time, refrigerated and re-heated. Freezes well so make a batch to have on hand.

A great way to use left over taco meat. Adapted from a recipe in the South Beach Diet Cookbook.

Great on-the-go breakfast or snack that can be made ahead of time, refrigerated and re-heated. Freezes well so make a batch to have on hand.

A great way to use left over taco meat.
Number of Servings: 6

Ingredients

    2 oz. lean ground beef
    1 tsp Old El Paso reduced sodium taco seasoning
    1/8 C red peppers, diced
    1/8 C green peppers, diced
    1/8 C onions, diced
    1 TBSP diced jalapeno peppers
    1/3 C Kraft 2% shredded Mexican Blend Cheese
    1 organic large egg
    3/4 C Egg Beaters
    Cooking Spray (Pam)

Directions

Preheat oven to 350 degrees. Spray 6 cup muffin tin with cooking spray and set aside. Cook beef in small skillet until browned, drain and add 1 tsp taco seasoning and mix well. Add peppers, onions, and japapenos.

Place an equal amount of meat mixture in each muffin cup. Sprinkle 1/2 of the cheese in each cup. Scramble egg and egg beaters together in a small bowl and pour into each egg cup. Top with remaining 1/2 of cheese and bake in 350 degree oven for 20 minutes or until eggs are set and puffy.

Makes 6 breakfast cups


Number of Servings: 6

Recipe submitted by SparkPeople user BONNIEBELLE2.






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