Southwestern Taco Egg Muffins

Method

1. 1

   Preheat the oven to 375 degrees. Grease your muffin tins {enough for 18 muffins} and set aside.

2. 2

   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.

3. 3

   In a large mixing bowl add the spinach, green onions, 1 cup of cheese and the ground beef.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.