There is nothing more low carb and keto-friendly than these breakfast taco egg muffins. They’re super simple to make, easy to heat up in the morning, and perfect when meal prepping for the week. My husband and I make several variations of egg muffins. Egg muffins offer us a quick grab-and-go breakfast option when we’re running late or short on time in the mornings.
Adding the taco seasoning is the most flavorful aspect of this recipe. You can do without it, but the meat ends up being very bland with the eggs. And who wants bland breakfast egg muffins? I’m betting no one, but that was rhetorical. There’s nothing tastier to me than eggs for breakfast. I’m not interested in pancakes or waffles as they are too filling and too sweet. If you like eggs for breakfast too, then you should try out my caprese breakfast salad. It’s a subtle twist for breakfast!
As for the meal prepping, I can make this recipe in just about 40 minutes. After the meat is cooked, then the ingredients are spread across the twelve cups of the muffin tins. Then mix ingredients together in each cup. Since it is in the oven for 30 minutes, I can start prepping my lunches for the week.
Let the egg muffins cool, then add each into a separate plastic bag. This way they’re easy to grab-and-go in the mornings. If you’re making a double batch, then these last for up to a month in the freezer. Once they get freezer burn, they start to lose out on the flavors. If you’re single, then this one recipe could last you twelve days. How great is that?! One batch usually only lasts my husband and I one week because he is usually eating two each morning.
- 1 packet taco seasoning
- 1/2 cup water
- 1 lb ground beef
- 1/2 cup Mexican shredded cheese
- 1/2 cup tomatoes
- 12 eggs
- Preheat oven to 350ºF.
- Cook beef in pan until done. Add in taco seasoning and water.
- Spray 12 cup muffin tin with Pam, or alternative. Add one egg to each hole.
- Add in finished taco meat evenly across each egg. Stir together.
- Sprinkle cheese and tomatoes on top.
- Cook for 30 minutes.