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Taco egg ‘muffins’
4
- Eggs, 6 large, whisked
- Light mayo, 2 tbsp(s)
- Taco seasoning mix, salt-free, 1 tbsp(s)
- Cilantro, fresh, ½ cup(s), chopped
- Black pepper, 1 dash(es)
Method
Preheat oven to 375°F.
Grease 4 holes of a large muffin tin lightly with oil. Line with paper cases or parchment paper.
Whisk egg, mayo, and seasoning together. Stir cilantro into mixture. Season with black pepper. Divide egg mixture among paper cases in prepared muffin tin.
Bake for 20 minutes or until cooked and golden. Rest in muffin tin for 5 minutes.
TIP: If time permits, the muffins pair well with a breakfast salad. Combine fennel, onion, tomato, and drizzle with red wine vinegar.
Nutrition facts per serving
Makes 4 servings
Food Groups
|
V
|
0 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
1 |
|
Ft
|
0.4 |
|
S
|
0 |
Nutrition Facts
| Calories | 131 |
| Total Fat | 8.8 g |
| - Saturated Fat | 2.6 g |
| Cholesterol | 280.2 mg |
| Sodium | 170 mg |
| Total Carbohydrate | 2.4 g |
| - Dietary Fiber | 0.3 g |
| - Total Sugars | 0.6 g |
| -- Added Sugars | 0 g |
| Protein | 9.8 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!