Southwestern Taco Egg Muffins with Cheddar and Salsa

Recipe Ingredients

Below is an overview of the simple ingredients used in this recipe. Exact measurements and step-by-step instructions follow in the recipe card.

• Ground beef: I use 80/20 for flavor, but leaner beef also works.
• Eggs: Twelve large eggs make a full batch of 18 muffins; halve the recipe if needed.
• Spices: Cumin, chili powder and a pinch of cayenne add Southwestern flavor.
• Vegetables: Bell pepper, fresh spinach and green onions add color and nutrition.
• Cheese: Sharp cheddar melts well; pepper jack or mozzarella are good alternatives.

How to Make these Southwestern Taco Egg Muffins

Step 1 — Prepare muffin tins: Preheat the oven to 375°F (190°C). Grease two standard muffin pans or use a nonstick spray; this recipe makes about 18 muffins.

Step 2 — Cook the beef: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and the spices (1 teaspoon cumin, 1/4 teaspoon cayenne, 1/2 teaspoon chili powder). Cook for about 3 minutes, stirring to crumble. Add 1/2 bell pepper (finely diced) and continue cooking until the beef is browned and the pepper is softened, about 5–6 more minutes. Remove from heat and set aside.

Step 3 — Combine vegetables and cheese: In a large mixing bowl, combine the cooked beef, 1 cup finely chopped fresh spinach and 2 sliced green onions. Stir in 1 cup of shredded sharp cheddar cheese.

Step 4 — Add the eggs: In a separate bowl, whisk together 12 large eggs until smooth. Pour the eggs into the beef and vegetable mixture, season with a pinch of salt and freshly ground black pepper, and stir until evenly combined.

Step 5 — Fill the tins: Spoon or pour the egg mixture into the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining 1/2 cup shredded cheese evenly over the tops of the muffins.

Step 6 — Bake: Bake for 20–25 minutes, or until the muffins are set in the center and lightly golden on top. Remove from the oven and allow them to cool briefly before easing them out of the pan. Serve warm with sour cream or salsa if desired.

Storage Tips

Once fully cooled, store the egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat individual muffins in the microwave for about 30 seconds, or until heated through.

Freezer friendly: To freeze, cool the muffins completely, then wrap individually in plastic wrap and place in a freezer-safe bag or container. Thaw overnight in the refrigerator or reheat from frozen in the microwave (start with 60–90 seconds, depending on your microwave) until hot.