Taco eggs cups are made with eggs, cheese, and your choice taco toppings! They’re high in protein, easy to whip up and work great for breakfast on the go or healthy lunch.

I first started making these eggs cups once my kids starting experiencing a burn out from sandwiches.

I’d add different ingredients to like pizza toppings, spinach, and bacon, or in this case, leftovers from taco night. Ever since, they’ve been a hit, not only in my household but also for the MOMables community.

Egg Cups = Perfect Make-Ahead Breakfast Idea

Egg cups, mini quiches, or egg muffins- whatever you like to call them- I think we can all agree, these make a nifty breakfast for busy mornings.

Eggs are already a universal breakfast food, and these mini egg muffins can be made ahead, reheated, and still taste great, which isn’t always the case with scrambles, omelets, or other egg dishes.

While the kids love these tasty bites for their taste and size, I know those of you who are keto, paleo, or low-carb, can appreciate that they pack a ton of protein, and they’re grain-free!

What to Put in Breakfast Egg Cups

It’s important to get the base down for egg cups, which you can learn how to make egg cups in this post, but from there, you can play around with the ingredients to make these mini egg muffins all your own. I like to include:

• Shredded Cheese
• Sliced deli cuts
• Leftover cooked veggies
• Slice black olives
• Salsa
• Chopped spinach
• Chopped green onions

Basically, anything you’d add to a frittata or omelet, you can add to these egg cups. 

Taco Egg Cups

Taco Egg Cups are the perfect solution for those leftovers from taco night, and personally, that’s how I came up with this recipe. After enjoying the All American Beef Tacos, I had a little ground beef, salsa, and cheese left, and instead of tossing them, I chose to stir them into the egg batter. 

It was the right choice! They’re cheesy, zesty, and taco flavored! If the idea of ground beef for breakfast doesn’t sit well, pack these for lunch instead! Of course, you could swap the meat with black beans, chicken, or diced fajita peppers.

How to reheat egg cups

No one likes cold eggs, and if you make these ahead of time, reheating is a must! You can do this in the microwave for 25 to 30 seconds or longer if necessary. Keep in mind that they’ve already been cooked, so it’s easy to dry them out when reheating.

More Egg Cup Ideas

Want more egg muffin recipes? I got you covered, fam! 

• Broccoli & Cheese Muffin Quiches
• Pizza Mini Quiches
• Spinach & Bacon Mini Quiches
• Ham & Cheese Mini Quiches
• Salsa Mini Quiches

Taco Egg Cups

Taco eggs cups are made with eggs, cheese, and your choice taco toppings! They’re high in protein, easy to whip up and work great for breakfast on the go or healthy lunch.

• Author: MOMables – Laura
• Prep Time: 5 minutes
• Cook Time: 15-18 minutes
• Total Time: 20-23 minutes
• Yield: 24 egg cups 1x
• Category: Lunch
• Method: Bake
• Diet: Gluten Free

Scale 1x2x3x

Ingredients

• 6 eggs
• 3 tablespoons milk
• 1/2 cup reserved, cooked taco meat
• 1/4 cup salsa
• 1 cup shredded Cheddar cheese

Instructions

1. Preheat oven to 350F and grease 24-count mini muffin pan.
2. In a large bowl, whisk eggs and milk. Add in the beef, salsa, and cheese. Mix to combine all ingredients.
3. Distribute egg mixture evenly into muffin pan cups. Bake for 15-18 minutes.
4. Allow mini quiches to cool in pan before carefully removing with a small knife or sp

Equipment

Mini Muffin Pan

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Nutrition

• Serving Size: 4 mini quiches
• Calories: 191
• Sugar: 1g
• Sodium: 290.7mg
• Fat: 12.9g
• Saturated Fat: 6.1g
• Carbohydrates: 2g
• Fiber: 0.2g
• Protein: 15.8g
• Cholesterol: 219.7mg