Fajita Breakfast Egg Cups 
Beloved Tex-Mex inspired fajita egg cups packed with high-quality protein and veggies are sure to satisfy any time of the day!
Bell peppers, onions, cheese, and herbs and spices you likely already have on hand. Such a good combination!
Use ANY milk of your choice. My personal preferences for these egg cups are unsweetened coconut milk or unsweetened almond milk.
Egg cups can be made ahead for meal prep then reheated throughout the week as needed. Store in the fridge for up to 5 days. Place your muffins in an airtight container, wrapped in a paper towel until ready to eat. Heat them back up in the microwave or air fryer in 15-second increments on high until they’re completely warmed through.
While eggs have long been a favorite staple in many people’s diets, there has also been a lot of confusion about whether or not eggs are healthy due to their cholesterol content.
The science behind cholesterol can be confusing, so let’s explore more… Continue reading more here.
Makes 12 cups
Ingredients:
- 10 large eggs
- 1/3 cup milk, dairy or non-dairy
- 2 large bell peppers, diced
- 1 white onion, diced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 cup shredded cheddar cheese
- a small handful of freshly chopped parsley or cilantro, plus more to garnish
- avocado oil spray
Instructions:
Preheat your oven to 350 degrees f.
If using a silicone muffin tray there’s no need for oil. If using a muffin tin, then lightly spray the cups with avocado oil.
Dice the peppers, onions, and chop the cilantro.
In a large bowl gently crack in the eggs.
Add in your milk of choice, then whisk to combine.
Stir in the peppers, onions, cilantro, and seasonings.
Whisk until well combined.
Evenly scoop your egg mixture into each of your 12 muffin cups, filling them about three-quarters full.
Bake for 18-20 minutes, until the eggs are cooked through and nicely puffed.
Carefully remove from the oven and immediately sprinkle the tops with shredded cheese.
Let the cheese melt while the muffins are slightly cooling.
Divide onto serving plates and garnish with extra cilantro.
Enjoy!
Rachel
Ingredients
- 10 large eggs
- 1/3 cup milk, dairy or non-dairy
- 2 large bell peppers, diced
- 1 white onion, diced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 cup shredded cheddar cheese
- a small handful of freshly chopped parsley or cilantro, plus more to garnish
- avocado oil spray
Instructions
- Preheat your oven to 350 degrees f.
- If using a silicone muffin tray there's no need for oil. If using a muffin tin, then lightly spray the cups with avocado oil.
- Dice the peppers, onions, and chop the cilantro.
- In a large bowl gently crack in the eggs.
- Add in your milk of choice, then whisk to combine.
- Stir in the peppers, onions, cilantro, and seasonings.
- Whisk until well combined.
- Evenly scoop your egg mixture into each of your 12 muffin cups, filling them about three-quarters full.
- Bake for 18-20 minutes, until the eggs are cooked through and nicely puffed.
- Carefully remove from the oven and immediately sprinkle the tops with shredded cheese.
- Let the cheese melt while the muffins are slightly cooling.
- Divide onto serving plates and garnish with extra cilantro.
- Enjoy!
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