Taco egg muffin cup
1 tbsp our healthy taco seasoning
½ tin kidney beans, drained & rinsed
½ cup tomatoes, diced
½ cup red and/or green capsicum, diced
2 spring onions, finely sliced
1 cup reduced-fat cheddar cheese, grated
To serve: Mexican salsa, Greek yogurt, avocado
Preheat oven to 180°C. Line a muffin tray with muffin cases.
Whisk the eggs and taco seasoning together in a large bowl. Stir in the beans, tomatoes, capsicum, onion and cheese. Spoon into the prepared muffin cases. Bake for 20-25 minutes.
Remove from the oven and let cool 1-2 minutes. Remove and cool on a wire rack.
Store in a sealed container in the refrigerator or place in freezer bags and freeze until required. Serve with salsa, yogurt, and avocado slices if desired.
Healthy Taco Seasoning Mix
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
2 tsp paprika
6 tsp ground cumin
1 tsp salt
½ tsp ground pepper
Mix everything together in a small bowl. Store in an airtight jar for up to six months.