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Crustless Southwest Quiche Muffins
A healthy, protein-packed, recipe for Beef Egg Muffins with a southwestern flair using lean ground beef, eggs, cheese and spices.
Course Breakfast
Cuisine Beef
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 12 cups
Calories 127kcal
- 1 lb 96% lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ¼ teaspoon crushed red pepper flakes
- 4 whole eggs
- 1 ½ cups liquid egg whites
- ¾ cup finely chopped green pepper
- 1 medium tomato seeded and chopped
- 4 oz sharp white cheddar cheese shredded from block
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon 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 ½ teaspoon 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