How to make Loaded Taco Egg Cups

Loaded taco egg cups are a hearty, make-ahead breakfast with all the cozy flavor of a taco in a simple muffin tin format. Fluffy eggs are filled with seasoned ground beef, sweet peppers, onions, and melted cheddar cheese. They are easy to reheat, satisfying, and perfect for busy mornings or a high-protein snack.

1. 1Preheat the oven to 180°C (350°F) and grease a 12-cup muffin tin with olive oil spray.
2. 2Heat olive oil in a skillet over medium heat.
3. 3Add the ground beef and cook until browned, breaking it into small pieces.
4. 4Stir in the taco seasoning and cook for 1 more minute.
5. 5Add the diced peppers and onion, then cook for 3 to 4 minutes until slightly softened.
6. 6Drain any excess fat and let the mixture cool slightly.
7. 7In a bowl, whisk the eggs, milk, salt, and black pepper until smooth.
8. 8Divide the beef and vegetable mixture evenly between the muffin cups.
9. 9Pour the egg mixture over the filling.
10. 10Top each cup with shredded cheddar cheese.
11. 11Bake for 18 to 22 minutes, until puffed, set, and lightly golden.
12. 12Let the egg cups cool in the pan for 5 minutes.
13. 13Run a small knife around the edges and gently remove them.
14. 14Serve warm with fresh cilantro, salsa, or sour cream.

Tips for the best result

• Let the beef mixture cool slightly before adding the eggs
• Do not overfill the muffin cups because the eggs will puff as they bake
• Use finely diced vegetables so every cup has balanced flavor
• Bake just until set to keep the egg cups tender
• Serve with salsa for a fresh taco-style finish

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