Taco Egg Muffins by peaceloveandlowcarb

Taco Egg Muffins

http://www.peaceloveandlowcarb.com/2013/11/taco-egg-muffins-low-carb-gluten-free.html




INGREDIENTS
8 oz. Ground Beef
2 oz. Onion – Diced
12 Eggs
1 Cup Sharp Cheddar Cheese – Shredded
3 oz. Mixed Bell Peppers – Diced
10 Black Olives – Sliced
½ Cup Sour Cream
½ Cup Salsa

DIRECTIONS

Preheat oven to 350° Lightly oil a muffin tin. Or you can use a non-stick silicone bakeware.In a large skillet over medium-high heat, add ground beef and onions.  Sauté until ground beef is browned.  Drain excess grease from pan.  Mix in 1/3 cup water and taco seasoning.  Reduce heat to low and allow to simmer 3-4 minutes until thickened.
In a large mixing bowl, fork whisk eggs.  Mix in cheese, bell peppers, and olives.
Mix meat into egg mixture.  Pour mixture into muffin tin.  This should fill 12 spots.  Bake for 25 minutes.
Top each muffin with sour cream and salsa prior to serving.

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