Ingredients
Scale
- 1 tablespoon butter or ghee
- 1/2 pound ground meat (beef, turkey, or chicken)
- 2 tsp taco seasoning (like this)
- 2 tbsp water
- 9 eggs
- salt and pepper, to taste
OLIVE, RED PEPPER, AND SPINACH
- 1/4 cup spinach, chopped
- 3 tbsp red pepper, chopped
- 2 tbsp black olives, sliced
CHILE AND CHEESE
- 4 tsp mild green chiles, chopped (I use THIS brand in a can)
- 1/4 cup cheese, grated
TOMATO CILANTRO
- 1/4 cup cherry tomatoes, chopped
- 2 tbsp cilantro, finely chopped
Instructions
- Preheat oven to 350’F. Liberally grease 12 cavity muffin tin OR use silicone muffin liners. Set aside.
- In a skillet, melt butter/ghee and add ground meat. Saute until completely browned. Add taco seasoning and 2 tablespoons of water. Cook for another few minutes until water is cooked off. Turn off heat.
- In a large bowl, whisk together 9 eggs and add salt and pepper to taste.
- Divide cooked seasoned meat evenly into bottom of the 12 muffin cups (about 2 tablespoons per cup.) Then divide the 3 egg muffin flavor ingredients into 4 muffin cups each. Ladle whipped eggs over top.
- Bake for 20-22 minutes, until eggs are set and golden. Allow to cool slightly then remove gently by running a butter knife around to loosen. Enjoy!
- Store leftovers in fridge for up to 4 days.