Tex Mex Egg Muffins

Source: tgipaleo.com
Course: Breakfast
Preperation time: 10min
Cooking Time: 25min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Large White Onion, Finely Chopped 0 0 2 2 0 0 10 10
1 To Taste Pepper 0 0 0 0 0 0 0 0
1 To Taste Salt 0 0 0 0 0 0 0 0
1/2 Teaspoon Chili Powder 0 0 0 0 0 0 1 1
4 Small(s) Jalapeno Pepper, Finely Chopped 0 0 1 1 0 0 3 3
1 cup Mushroom(s), Chopped 0 0 0 0 0 0 3 3
1/2 cup Pico de Gallo 0 0 2 2 0 0 6 6
12 Large(s) Egg(s) 13 13 1 1 11 11 155 155
1/2 Pound Ground Beef 10 10 0 0 4 4 77 77
Total: Approximate Nutrition Info, Per Serving: 23 6 15 254
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Instructions

  1. Dice the onion, mushrooms, and two of the jalapenos. 
  2. Brown the beef and add the pico, seasoning, and veggies. 
  3. Stir to combine until the onion is translucent. 
  4. Remove mixture from heat and allow to cool slightly.
  5. Spoon mixture into muffin cups. 
  6. Beat the eggs together with a whisk or in a blender (way easier). 
  7. Pour egg over the mixture evenly over all of the muffin cups, allowing it to settle into the filling.
  8. Slice the remaining two jalapenos into 12 pieces and place on top of each muffin. 
  9. Bake the muffins at 375 degrees for 25 minutes.  Serve with guac.  Lots and lots of guac.
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