Southwestern Taco Egg Muffins

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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. 

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.

Recipe Ingredients

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Beef: This recipe uses ground beef. I like to use 80/20 for a bit extra flavor from the fat.
• Eggs: You will need 12 large eggs for these egg muffins. You could split the recipe in half if you aren’t feeding a crowd.
• Spices: The spice mixture is cumin, chili powder and cayenne red pepper.
• Vegetables: A mixture of bell pepper, spinach and green onions are added into the egg muffins.
• Cheese: Shredded sharp cheddar cheese helps create a cheesy egg muffin. You could also use shredded pepper jack or shredded mozzarella cheese.

How to Make these Southwestern Taco Egg Muffins

Step 1: Prepare Muffin Tins: Preheat the oven to 375 degrees. Grease your muffin tins {enough for 18 muffins} and set aside.

Step 2: Sauté Beef: 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.

Step 3: Add Veggies and Cheese: In a large mixing bowl add the spinach, green onions, 1 cup of cheese and the ground beef.

Step 4: Add Eggs: 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.

Step 5: Pour Egg Mixture into Egg Tins: 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.

Step 6: Bake: 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.

Storage Tips

You can store these in an airtight container for up to 4 days once they are cooled. When you want to eat them you can pop them in the microwave for 30 seconds until heated through.

Freezer Friendly: These egg muffins are a great freezer friendly recipe. You can bake them, let them cool completely then store them in an airtight container or a ziplock freezer safe bag. When you are ready to eat them you can that them overnight in the fridge or even just pop one in the microwave frozen and microwave for 30 seconds.