It’s Taco Tuesday! So let’s enjoy the satisfying flavors of a ground beef taco with all the fixings for breakfast…why not, eh? The great thing about these Taco Egg Muffins is that all the pesky carbs have been left out – you know the carbs that come along with a taco shell, or a side of tortilla chips. We get to enjoy the savory flavors encased in high protein egg muffins – no guilt, just delicious, wholesome fuel!
These Taco Egg Muffins are equally as delicious eaten as a mid-morning or afternoon snack to keep your metabolism running on high! Make a bunch and keep them in the fridge for a few days of healthy mini-meals. Enjoy!
½ pound ground beef
½ teaspoon chili powder
¼ teaspoon sweet paprika
¼ teaspoon ground cumin
¼ teaspoon onion powder
pinch of garlic powder
dash of sea salt
2 scallions, minced
2 tablespoons sliced black olives
1 Tomato, chopped
1 avocado, pitted and chopped
¼ cup chunky salsa
Preheat oven to 350° F. Line 6 muffin tins with paper liners or grease with coconut oil.
In a skillet, brown the beef over medium heat. Add in the chili powder, paprika, cumin, onion powder, garlic powder and sea salt. Remove from heat and drain.
In a bowl, mix up the eggs and add the browned seasoned beef, chopped green onions, sliced olives and chopped tomato. Fill 6 muffin tins.
Bake for 20-22 minutes or until the egg is fully set. Sprinkle with chopped avocado and serve with salsa. Enjoy!