Ingredients
- 2 teaspoons extra-virgin olive oil
- 1/2 pound lean ground beef I use 93% lean
- 1/2 tablespoon taco seasoning
- 3/4 cup salsa of choice
- 6 eggs
- 4 egg whites
- Pinch of salt and pepper
- 1 cup reduced-fat Mexican cheese blend
Instructions
- Preheat your oven to 375 degrees Fahrenheit and generously spray a muffin pan with cooking spray.
- In a large frying pan, heat the olive oil over medium-high heat.
- Add in the ground beef and cook, breaking up, until no longer pink. Add in the taco seasoning and stir until well mixed.
- Remove the pan from the heat and stir in the salsa. Set aside.
- In a large bowl, whisk the eggs and egg whites with a pinch of salt and pepper.
- Using a ladle, divide the eggs between the 12 muffin cavities.
- Divide the beef mixture between the cavities, which is about 2 tablespoons per cavity.
- Finally, top each muffin cavity with 1 lightly heaping tablespoon of the cheese.
- Bake until the eggs are set and lightly golden brown, about 20-23 minutes.
- Let cool in the pan for 10 minutes, and them remove to a wire rack to finish cooling.
- DEVOUR!