Huevos Rancheros Egg Muffins Recipe
Spice up your breakfast routine with these easy, high-protein Huevos Rancheros Egg Muffins—perfect for meal prep or on-the-go snacking.
If you’re looking for a high-protein, flavor-packed breakfast that’s easy to meal prep, these Huevos Rancheros Egg Muffins are calling your name. Each muffin provides 12g of protein, making it a perfect on-the-go snack. Pair a couple of these with a beeya protein smoothie in the morning, and you’ll be hitting 30g of protein for breakfast without breaking a sweat.
Makes: 12 muffins
Prep Time: 10 mins
Bake Time: 23 mins
Ingredients:
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10 large eggs
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1 ¼ cup cottage cheese
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¾ cup cooked taco-seasoned ground beef
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1 chopped green onion
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¼ cup chopped greens, spinach, baby kale, or cilantro
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¼ cup diced bell pepper
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Salt and pepper, to taste
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Optional toppings: sour cream, salsa, shredded cheese
Instructions:
- Preheat the Oven: Preheat your oven to 375°F. Line a 12-cup muffin tin with non-stick muffin cup papers.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, cottage cheese, salt, and pepper until smooth.
- Add the Fillings: Stir in the taco meat, green onions, bell pepper, and greens until evenly distributed throughout the egg mixture.
- Pour into Muffin Tin: Divide the mixture evenly among the 12 muffin cups, filling each to almost the top of the paper liner.
- Bake: Bake for 23 minutes, or until the muffins are set.
- Top and Serve: Once cooled slightly, add a dollop of sour cream, some shredded cheese, and salsa on top for the full rancheros flavor.
- Store: Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave for 20-30 seconds for a quick breakfast or snack.