Taco Breakfast Egg Muffins

These 6-element, youngster-pleasant taco breakfast egg muffins have all the mexican taste without the carbs! They’re an smooth, wholesome, gluten-unfastened and protein-packed transportable breakfast for busy mornings with simplest one zero five energy!

Ingredients

• 2 teaspoons more virgin olive oil
• ½ kilos lean floor red meat
• ½ tablespoons taco seasoning
• ¾ cups salsa of desire
• 6  eggs
• 4  egg whites
• Pinch of salt and pepper
• 1 cup reduced fats mexican cheese combo

Manual

Preheat oven to 375ºf and generously spray a muffin pan with cooking spray.

In a large frying pan, warmth olive oil over medium-high warmness. Upload floor pork and cook, breaking up, till now not crimson. Add taco seasoning and stir until nicely combined. Take away the pan from the warmth and stir in the salsa. Set aside.

In a large bowl, whisk eggs and egg whites with a pinch of salt and pepper. Using a ladle, divide eggs among muffin cavities. Divide pork mixture between the cavities, 2 tablespoons consistent with cavity. Sooner or later, pinnacle every muffin cavity with 1 lightly heaping tablespoon cheese.

Bake till eggs are set and lightly golden brown, approximately 20–23 mins. Permit cool within the pan for 10 minutes and them get rid of to a twine rack to complete cooling. Devour!

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