Easy to Make Taco Egg Muffins
This version of egg muffins takes all of the delicious flavors of taco night and packs it into a guilt-free, low carb meal that’s perfect for on-the-go. They are easy to prep on the weekend and pack throughout the week instead of a high carbohydrate snack.
- 1 lb ground beef
- 1 teaspoon chili powder
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- Pinch of garlic powder
- Dash of sea salt
- 12 organic, free range eggs
- 4 green onions, finely chopped
- Handful of sliced olives
- 2 tomato, chopped
Preheat oven to 350 degrees F. Line 12 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, add the browned, seasoned beef, chopped green onions, sliced olives and chopped tomato.
Fill 6 muffin tins with the mixture and bake for 20-22 minutes, or until the egg are fully set. Enjoy!
Nutritional Analysis: One serving equals: 184 calories, 13g fat, 225mg sodium, 10g carbs, 5g fiber, and 9g protein