Taco Breakfast Cups (Freezer Meals 101 - Sharla)

Ingredients:

  • 6 green onions, diced
  • 1 red pepper, diced
  • 1 yellow or orange pepper, diced
  • 6 eggs, beaten
  • 1/2 cup milk
  • 2 tsp. taco seasoning
  • 1/2 lb. spicy ground turkey sausage
  • tex mex or taco shredded cheese
  1. Preheat the oven to 350°.
  2. Generously grease a muffin tin.
  3. Brown the turkey sausage in a skillet with the taco seasoning mixed in.
  4. Dice the green onions and peppers. Place a spoon full of the diced vegetables in the bottom of each greased muffin tin.
  5. Next, layer a spoon of turkey sausage on top.
  6. In a small mixing bowl, mix together the beaten eggs and milk.
  7. Fill each of the muffin tins to the top with the egg mixture.
  8. Bake for 10-15 minutes, until cooked through.
  9. Top each one with grated cheese and put it back in the oven just until the cheese is melted.
  10. Eat immediately or allow to cool before placing the egg cups in a large resealable bag and freezing.
  11. To reheat, take out as many egg cups as you need. Wrap the egg cup in a paper towel and place it on a plate. Heat in the microwave just until warm.*
  12. If you want, you can dip these in salsa.

*I find that if you reheat them in the microwave without using a paper towel, they get a bit soggy. No one wants soggy eggs, so be sure not to skip this step. 

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