This post may contain affiliate links.
Southwestern Taco Egg Muffins are a protein filled muffin that is kid-friendly, easy to make and is a quick breakfast or lunch during the week. With eggs, ground beef, cheese, spinach, bell pepper and Southwestern spices you will have a nutritions, flavor-packed meal.
Since we are on that back to school theme these days I wanted to share a quick and easy lunch recipe that is kid and adult friendly.
I really like these Southwestern Taco Egg Muffins because they can be prepared in under 10 minutes, and the rest of the time these little muffins bake away in the oven.
From this recipe you get 18 Southwestern Taco Egg Muffins which gives you enough to have throughout the week and even freeze some for later.
I love making this recipe along with these Breakfast Egg Muffins and these Southwestern Turkey Sausage Egg Cups.
Freezer tip: wrap these muffins individually in plastic wrap and throw them in a large ziplock bag or a tupperware container and freeze them. Once you are ready to eat them remove from the freezer, take off the plastic wrap and microwave them for a one to two minutes, until warm.
Another reason these Southwestern Taco Egg Muffins are high up on my list to make for the week is that they are packed with protein from the eggs and the ground beef.
This helps your kids feel full and gives them energy throughout their day, especially if they are involved in after school activities or sports.
If your family likes tacos and Southwestern style food then these will be a hit in your house.
The eggs are mixed with cheese, ground beef, bell pepper, spinach, green onions and Southwestern spices.
These are also easily modified to fit your families tastes and can be different every time you make them.
Here are some ways you can modify these muffins:
- Add more or less spices depending on your tastes
- Add 1/4 cup fresh or canned corn
- Throw in 1/4 cup black beans for additional protein
- Mix up the cheeses and try something like pepper jack or monterey jack cheese
- Add diced or fresh tomatoes
Today’s Southwestern Taco Egg Muffins are sponsored by the Ohio Beef Council .
Did you know that in Ohio this school year, thousands of families across Ohio will buy beef?
Ohioans spend $4.1 billion each year on beef, which is a healthy, high-quality protein choice.
A 3-ounce serving of beef (about the size of an iPhone) provides more than 10 essential nutrients and half the daily recommended value of protein for less than 150 calories. I like that!
Here are a few interesting facts about beef provided by my friends at the Ohio Beef Council:
- Protein helps keep kids full and focused during the school day, and the B vitamins in beef provide students with energy to do their best. Protein is also one of the most satisfying nutrients, so it helps control snacking throughout the day.
- Lean beef is an important part of a healthy diet for kids. Research shows that including lean beef daily as part of a healthy diet can help lower cholesterol levels, and exercise is more effective when paired with a high-protein diet.
- For student athletes and active kids, there is no better choice than beef. The protein in beef helps build muscle and strong bodies.
Check out what my fellow bloggers recipes for the Pack a Protein Punch for Lunch recipe exchange:
Jelly Toast: Beef Breakfast Sausage
Tastes of Lizzy T’s: Homemade Italian Meatballs
Lemons for Lulu: Mini Taco Hand Pies
Share your creations with me and tag #acedarspoon on Instagram if you make any of my recipes. I love to see what you guys are loving.
Southwestern Egg and Cheese Muffins
Southwestern Taco Egg Muffins are a protein filled muffin that is kid-friendly, easy to make and is a quick breakfast or lunch during the week. With eggs, ground beef, cheese, spinach, bell pepper and Southwestern spices you will have a nutritions, flavor-packed meal.
Ingredients
- 2 Tablespoons olive oil
- 1 lb. ground beef, cooked
- 1 teaspoon cumin
- 1/4 teaspoon cayenne red pepper
- 1/2 teaspoon chili powder
- 1/2 bell pepper {I used orange but use whatever color you want}
- 12 large eggs
- 1 cup fresh spinach, finely chopped
- 2 green onions, sliced lengthwise
- 1 1/2 cup sharp cheddar cheese {divided}
- Pinch of salt and freshly ground pepper
Instructions
- Preheat the oven to 375 degrees. Grease your muffin tins {enough for 18 muffins} and set aside.
- In a large skillet heat 2 Tablespoons olive oil over medium high heat. Add the ground beef, cumin, cayenne red pepper and chili pepper and cook for 3 minutes. Add the bell pepper and continue to cook until beef is browned, about 5-6 minutes. Set aside.
- In a large mixing bowl add the spinach, green onions, 1 cup of cheese and the ground beef.
- In another large bowl crack the eggs and whisk them together. Add the egg mixture to the beef mixture and season with a dash of salt and pepper. Stir until fully combined.
- Pour the egg mixture into the muffin tins {about 3/4 of the way full} and sprinkle each muffin with a small amount of the 1/2 cup of leftover cheese.
- Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown.
- Remove from the oven and let cool before removing from the muffin tin.
- Serve with a dollop of sour cream or salsa if you like!
- Refrigerate the egg muffins for up to a week in an airtight container.
Notes
Here are a few ideas to modify these egg muffins:
Add more of less spices depending on your tastes
Add 1/4 cup fresh or canned corn
Throw in 1/4 cup black beans for even more protein
Mix up the cheeses and try something like pepper jack or monterey jack cheese
Add diced or fresh tomatoes
If you want to freeze these wrap them in plastic wrap individually and then put them in a large ziplock bag. Remove from the freezer when you are ready to eat them and heat them in the microwave for two minutes.
There are 17,000 beef farming families in Ohio, who are committed to providing excellent care of their animals, protecting the environment for future generations and to producing safe, healthy beef. Meet Ohio beef farmers who may live near you at www.OhioBeef.org.
For more information on beef and recipes follow Ohio Beef on Facebook, Twitter, YouTube and Instagram.
Today’s post is sponsored by the Ohio Beef Council. As always my thoughts and opinions are 100% my own. Thank you for supporting the brands and products that make A Cedar Spoon possible.
Cheese and Sausage Baked Eggs - A Cedar Spoon
Friday 25th of August 2023
[…] often have a lot of egg recipes in the freezer like these Vegetarian Egg Muffins, Southwestern Taco Egg Muffins, Caprese Egg Muffins, Cheese and Egg Waffles or these Vegetarian Breakfast Egg […]
100+ Best Ground Beef Recipes - CopyKat Recipes
Tuesday 15th of March 2022
[…] Taco Eggs Muffins […]
Freezer Friendly Meals! - Country Cleaver
Monday 27th of September 2021
[…] Southwestern Taco Egg Muffin – A Cedar Spoon […]
Broccoli Cheddar Cups - A Cedar Spoon
Wednesday 27th of November 2019
[…] Cups a try. I have a couple of versions of egg muffins on my site {Vegetarian Egg Muffins and Southwestern Taco Egg Muffins} and both have been very popular, and for good […]
Christine
Saturday 16th of September 2017
My daughter doesn't eat meat. She is 31/2 yrs old . I will try to make these without the meat . Any suggestions.? At her day care they can't refrigerate or heat up their foods . What would be the best way to kept them warm for lunch at. 12p? ( about. 5hrs fr dropping her off)
Julia
Sunday 17th of September 2017
You can try these:https://www.acedarspoon.com/vegetarian-breakfast-egg-muffins/ and if you like the spices in the Southwestern version just add that in to this recipe. If you let the egg muffin thaw for 5 hours then I would think you would only have to microwave for 1 minute. Maybe have them do 30 seconds, check it then do 30 more seconds if necessary. Enjoy!