Mexican Spiced Egg Muffins

Tuesday, July 8, 2014

Do you ever not eat breakfast because you're running late for work and it's all you can do to make sure you have pants on, much less eat a wholesome breakfast? Is that just me?

After the third straight day of eating a bag of dry Cocoa Puffs in the car during my commute I figured it was time for a change. (Note, that change was not to stop buying Cocoa Puffs.) What started as an attempt to be an actual adult and eat more than sugar coated flour turned into one of my favorite grab and go breakfasts - the infamous egg muffin! Ok, so I have no idea what these are actually called, so I'm sticking with egg muffin. You basically make omelets in a muffin tin and then store those little buggers in a ziplock bag in the refrigerator and eat them all week long. A-freaking-mazing.

These ones have a Mexican flair to them with barbacoa, chili powder, garlic, and oregano and are lip smackingly tasty. I wish I had one right now, but alas, I made these last week and they're long gone. They're easy to make and extremely addictive.

First, whisk your eggs and milk together and add the spices.

I used prepackaged barbacoa (spiced shredded beef) from my grocery store, but you can use any shredded meat. Chop up the onions and kale.

  Then layer away! I start with the meat, then the onions, then the cheese, and lastly the kale.

Pour the egg mixture over everything. I find a soup ladle makes this much easier. 

Bake in the oven for 15-18 minutes and eat them all!!!

These hold up very well in the fridge and are just as good the next day (and the next) after being heated in the microwave for 30 seconds. A much healthier alternative to Cocoa Puffs.

8 eggs
1/2 cup milk
2 TBS oregano
2 teaspoons chili powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
Barbacoa (or any shredded beef, pork, or chicken)
shredded cheese (I used cheddar)
1/2 onion
1 bunch kale
Optional - salsa for topping

- Preheat oven to 350
- Whisk eggs and milk together, add spices. Chop onion and kale - enough for each muffin cup to hold a few pieces
- Spray muffin tin with nonstick cooking spray
- Layer meat, onion, cheese, and kale into each muffin cup
- Pour egg mixture on top of meat/veggies
- Optional - top each cup with a spoonful of salsa 
- Bake for 15-18 minutes
- Let cool slightly then remove from tin. Eat immediately or store in an airtight container in the refrigerator. To reheat, microwave for 30 seconds


  1. Have you ever tried to freeze them? These look delicious!

  2. No, I haven't tried freezing them but I bet they'd hold up very well. We never get to the point where we should freeze them, they're always gone in about 2 days :-)


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