Thursday, July 28, 2016

beef taco egg muffins

We had tacos last week, so I had a bunch of stuff in the fridge to use up. What better way than to make egg muffins?  You can throw pretty much anything in these and they'll come out great.  They freeze well, too. (Actually, Bob had tacos.  I threw some tortilla chips in a bowl and topped them with the taco ingredients.)

Beef Taco Egg Muffins


8 oz. leftover taco beef (if yours has some liquid in it, make sure you don't put that in, as it will make the egg muffins soggy)
1/2 a medium onion, diced
3 Scallions, sliced
8 Eggs
1/4 Cup milk
1/4 Cup diced tomatoes
1 cup shredded cheddar cheese or Monterey Jack
salt and pepper to taste

  1. Preheat oven to 350°.  Lightly spray a 12-cup muffin tin with non-stick spray.
  2. In a large mixing bowl, whisk eggs and milk.  Mix meat, tomatoes, scallions, and salt and pepper into the eggs.  You can mix the cheese into the eggs, or you can put it on top of each muffin before baking, Your choice.
  3. Pour mixture into muffin tin.  Bake for 25 minutes.
  4. Pop them out of the pan within 10 minutes so they don't stick to the bottom of the pan. 

You can top these with some sour cream and salsa if you want to.

These taste best when warm from the oven, but they will chill or freeze and reheat just fine for at least 4 to 5 days.  If using the microwave to reheat, use 60% power so they don't turn out rubbery or hard around the edges.  100% power might kill them.

Note:  If you've seen my other egg muffin recipes, you'll note that I always cook the veggies before I mix them with the eggs.  Typically you should to release the water from the veggies.  That way your eggs don't get soggy. In this case I didn't because I was being lazy and didn't feel like it. They came out fine, though.

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