Taco Egg Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 95.8
- Total Fat: 5.9 g
- Cholesterol: 107.8 mg
- Sodium: 329.4 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.4 g
- Protein: 8.3 g
View full nutritional breakdown of Taco Egg Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
6 large eggs
1 cup of coconut milk
4 tablespoons of salsa (i use tequila lime from whole foods)
1/4 cup of diced tomatoes
1/2 pound of ground beef
2 cloves of garlic, minced
2 tablespoons onion, minced
1.5 ounces cheddar cheese, shredded
salt & pepper to taste
Directions
brown ground beef, garlic, onions, salt & pepper in skillet over medium heat
whisk together eggs, coconut milk, salsa, and diced tomatoes
Spoon egg mixture into muffin pan with liners, add ground beef and cheese to each and then top with more egg mixture until gone
Cook at 400 F for 15 to 20 minutes, or until egg looks cooked; muffins will rise. Rotate the pan half way through cooking.
Serving Size: makes 12 regular size muffins
Number of Servings: 12
Recipe submitted by SparkPeople user RANNVEIGS.
whisk together eggs, coconut milk, salsa, and diced tomatoes
Spoon egg mixture into muffin pan with liners, add ground beef and cheese to each and then top with more egg mixture until gone
Cook at 400 F for 15 to 20 minutes, or until egg looks cooked; muffins will rise. Rotate the pan half way through cooking.
Serving Size: makes 12 regular size muffins
Number of Servings: 12
Recipe submitted by SparkPeople user RANNVEIGS.
