Southwest Egg Muffins

close up of two egg muffins on a plate with a fork

A delicious egg muffin packed with lean ground beef, vibrant vegetables, creamy sharp cheddar cheese, and a blend of spices. A 2-muffin serving packs 24 grams of protein for only 230 calories.

Course Breakfast

Cuisine Beef

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 115kcal

Author Amee

Ingredients

½ lb 95% lean ground beef
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp salt
¼ tsp black pepper
6 whole eggs
1 cup liquid egg whites
⅓ cup whole milk
½ cup finely chopped green pepper
1 small tomato seeded and chopped
4 oz sharp white cheddar cheese shredded from block

Instructions

Preheat oven to 350 degrees F.
In a nonstick skillet, brown ground beef over medium heat until no longer pink.
Stir in garlic powder, onion powder, paprika, salt, and pepper.
Remove from heat and set aside.
Spray a non-stick muffin tin with cooking spray (or brush the cups with olive oil using a pastry brush-silicone liners work great here too)
Whisk the eggs, egg whites, and milk.
Divide the cooked beef, evenly, among the cups. Then top with peppers, cheese and tomatoes.
Pour the egg mixture evenly over the top, give each cup a little stir to mix.
Bake for 25-30 minutes.
Store leftover egg cups in the refrigerator in an airtight container.

Notes

Consider pre-cooking your veggies before adding them to the muffin cups. Chop them finely or if you want a thicker chop you can do a quick sauteé to drain excess moisture, to avoid making your quiche muffins soggy.

Whisk the eggs vigorously for 45-60 seconds or until air bubbles rise to the top of the mixture. Doing so incorporates air, which results in a light and fluffy texture. Don’t rush it!

Divide the egg mixture evenly to ensure your egg muffins cook at the same rate.

Keep an eye on the oven, as overbaking can make the muffins dry and rubbery. When they’re done, the tops should be golden brown, and the center should be set but still have a slight jiggle.

Let the muffins cool in the tin briefly before removing them. This helps them fully set and makes it easier to pop them out of the muffin tin. Egg muffins will naturally deflate a bit when cool from the air bubbles created in the egg mixture when whisked.

Nutrition