Try this Taco Egg Muffin Cups recipe, or contribute your own.
- Carbohydrate 0.370235403971118 g
- Cholesterol 17.135828325 mg
- Fat 3.94410485845215 g
- Fiber 0.0746805700621368 g
- Protein 4.59989879059869 g
- Saturated Fat 2.0602607728994 g
- Serving Size 1 1 egg muffin (24g)
- Sodium 70.7473581222197 mg
- Sugar 0.295554833908981 g
- Trans Fat 0.390971202489603 g
- Calories 56 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Spray a muffin tin with nonstick spray.
- Brown and cook the hamburger meat in a skillet.
- Stir in the water and taco seasoning and cook for 2-3 minutes longer.
- Whisk the eggs in a large bowl.
- Stir in the taco meat, beans, tomatoes, green peppers, onion, and cheese.
- Spoon into the prepared muffin tins.
- Bake for 25 minutes.
- Remove from the oven and let cool 1-2 minutes.
- Use a knife to go around the edges of the egg muffins to loosen them.
- Remove and cool on a wire rack.
- Makes 20 egg muffins.
- Store in a sealed container in the refrigerator.
- Or place in ziplock bags and freeze until you need them.
- Reheat refrigerated egg muffins for 30-45 seconds.
- Reheat 2 frozen egg muffins for 1 1/2 minutes.
- Serve with salsa, yogurt, and avocados, if desired.
Substituting ground turkey or chorizo for the beef alters both the fat content and moisture levels, requiring adjustments to baking times to prevent dry textures. Individual portions like these derive from portable, crustless quiche traditions that adapted easily to American muffin tins in the mid-twentieth century.
Coagulation of egg proteins occurs rapidly at 350 degrees Fahrenheit. Overcooking causes sulfur compounds to release from the yolks, resulting in a rubbery texture and greyish ring. Drain canned black beans thoroughly in a colander before mixing. Excess moisture prevents proper setting in the center of each cup. Cast iron or heavy aluminum muffin pans conduct heat efficiently, promoting even browning along the edges. Coat the tin thoroughly with oil or nonstick spray to prevent adhesion, as baked eggs bond aggressively to metal surfaces.
Freezing cooked egg portions requires rapid cooling on a wire rack to prevent moisture accumulation. Reheat refrigerated units for 30 to 45 seconds at medium power in a microwave.
