5 Ingredient Tex-Mex Muffin Tin Eggs
Serve these with your favourite taco toppings for a Mexican-inspired breakfast bar.
- Prep time: 5 min
- Makes: 12 Servings
- Cook time: 20 min
Per Serving (1/12 recipe)
- Fat.0 g
- Saturated Fat.0 g
- Cholesterol.0 mg
- Carbohydrates.5 g
- Fibre.1 g
- Sugar.0 g
- Protein.5 g
- Sodium.260 mg
- Potassium*.100 mg
|1 package / 24 g||reduced sodium taco seasoning|
|1/2 cup / 125 ml||diced red peppers|
|1/2 cup / 125 ml||corn kernels, canned or frozen|
|1/2 cup / 125 ml||canned black beans, rinsed and drained|
|1 carton / 500 ml||Egg Creations Fat Free Cheese & Chive|
Preheat the oven to 350F.
Spray a 12 cup muffin pan with non-stick cooking spray.
Combine beans, corn and peppers in a small bowl and then spoon the mixture into the muffin tin cups so that it's equally divided.
Pour the Egg Creations! into a large bowl and add in the taco seasoning mix. Whisk together so that the seasoning mix is well combined and not clumpy.
With a small measuring cup or ladle, spoon the egg mixture over the veggies in each muffin tin cup.
Pop in the oven and bake for 17-20 minutes (times may vary with different ovens).
Serve immediately or remove from muffin tin and allow to cool before storing in the fridge in an airtight container for up to 3-4 days.
Reheat individual eggs muffins for 15-20 second in the microwave.
Recipe courtesy of Food Bloggers of Canada.
Egg Creations Fat Free Cheese & Chive
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