Southwest Beef Breakfast Cups
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 cups
- 1 lb 96% lean ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/4 tsp crushed red pepper flakes
- 4 whole eggs
- 1 1/2 cups liquid egg whites
- 3/4 cup chopped green pepper
- 1 medium tomato seeded and chopped
- 4 oz sharp white cheddar cheese shredded from block
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- dash cayenne pepper
Preheat oven to 350 degrees F.
In a nonstick skillet, brown ground beef over medium heat until no longer pink.
Stir in 1/2 tsp salt, onion powder, garlic powder and chili powder.
Remove from heat and set aside.
Whisk together whole eggs, egg whites, remaining salt, paprika, pepper and cayenne pepper.
Spray a 12 cup muffin tin with nonstick spray.
Divide cooked beef, evenly, among the cups.
Then top with peppers, cheese and tomatoes.
Pour egg mixture, evenly, over top.
Bake for 30 minutes.
Store leftover egg cups in the refrigerator in an airtight container.
Serving: 1g | Calories: 127kcal | Carbohydrates: 1.1g | Protein: 15.5g | Fat: 6.2g