breakfast egg muffins on a plate
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Southwest Beef Breakfast Cups

Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 cups
Calories 127kcal
Author Amee

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 127kcal | Carbohydrates: 1.1g | Protein: 15.5g | Fat: 6.2g