Looking for a delicious and protein-packed breakfast option that’s both convenient and flavorful? Say hello to these mouthwatering Breakfast Taco Egg Muffins!
Bursting with the delightful flavors of seasoned ground beef, melted cheese, juicy tomatoes, and a dozen fluffy eggs, this recipe is a satisfying breakfast on the go or a delightful addition to a leisurely brunch. With the ease of preparation and the ability to customize the toppings, these egg muffins are perfect for feeding a crowd or meal prepping for busy mornings. So, preheat your ovens and let’s get ready to indulge in this savory delight!
There is nothing more low carb and keto-friendly than these breakfast taco egg muffins. They’re super simple to make, easy to heat up in the morning, and perfect when meal prepping for the week. My husband and I make several variations of egg muffins. Egg muffins offer us a quick grab-and-go breakfast option when we’re running late or short on time in the mornings.
Adding the taco seasoning is the most flavorful aspect of this recipe. You can do without it, but the meat ends up being very bland with the eggs. And who wants bland breakfast egg muffins? I’m betting no one, but that was rhetorical. There’s nothing tastier to me than eggs for breakfast. I’m not interested in pancakes or waffles as they are too filling and too sweet. If you like eggs for breakfast too, then you should try out my caprese breakfast salad. It’s a subtle twist for breakfast!
As for the meal prepping, I can make this recipe in just about 40 minutes. After the meat is cooked, then the ingredients are spread across the twelve cups of the muffin tins. Then mix ingredients together in each cup. Since it is in the oven for 30 minutes, I can start prepping my lunches for the week.
Let the egg muffins cool, then add each into a separate plastic bag. This way they’re easy to grab-and-go in the mornings. If you’re making a double batch, then these last for up to a month in the freezer. Once they get freezer burn, they start to lose out on the flavors. If you’re single, then this one recipe could last you twelve days. How great is that?! One batch usually only lasts my husband and I one week because he is usually eating two each morning.
Breakfast Taco Egg Muffins
- 1 packet taco seasoning
- 1/2 cup water
- 1 lb ground beef
- 1/2 cup Mexican shredded cheese
- 1/2 cup tomatoes
- 12 eggs
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Preheat oven to 350ºF.
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Cook beef in pan until done. Add in taco seasoning and water.
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Spray 12 cup muffin tin with Pam, or alternative. Add one egg to each hole.
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Add in finished taco meat evenly across each egg. Stir together.
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Sprinkle cheese and tomatoes on top.
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Cook for 30 minutes.
Breakfast Taco Egg Muffins Instructions:
Step 1: Season the Ground Beef
Preheat your oven to 350ºF (175ºC) to get it ready for baking the egg muffins. While the oven is heating up, cook the ground beef in a pan until it’s fully done. Once cooked, add the taco seasoning and water to the beef, mixing well to ensure the meat is evenly coated in the savory taco seasoning.
Step 2: Prep the Muffin Tin
Prepare a 12-cup muffin tin by spraying each cup with cooking spray (like Pam) to prevent sticking. You can also use alternative methods to grease the muffin tin, such as using butter or cooking oil.
Step 3: Crack the Eggs
Carefully crack one egg into each greased muffin cup, creating a little nest for the flavorful toppings.
Step 4: Add the Taco Meat
Evenly distribute the cooked and seasoned taco meat across each egg, creating a savory bed for the egg muffins. Stir the egg and taco meat together gently to combine the flavors.
Step 5: Top with Cheese and Tomatoes
Now, it’s time to add the finishing touches! Sprinkle the shredded Mexican cheese blend and diced tomatoes on top of each egg and taco meat mixture. The cheese will melt beautifully, and the tomatoes will add a burst of freshness to the muffins.
Step 6: Bake to Perfection
Place the muffin tin in the preheated oven and bake the Breakfast Taco Egg Muffins for approximately 30 minutes or until the eggs are fully cooked and set. The cheese should be gooey and melted to perfection.
Step 7: Serve and Enjoy
Once the egg muffins are cooked to perfection, remove the muffin tin from the oven and let them cool slightly. Gently remove each egg muffin from the muffin tin, and serve them hot. These savory and satisfying breakfast taco egg muffins are perfect on their own or served with a side of fresh fruit or a dollop of salsa for an extra kick.
Have you tried egg muffins for breakfast?
XOXO,
Katie
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