Chef Pam Smith Aussie Grassfed Beef Mexi-Egg Bites
- Prep time 0Min
- Cook time 0Min
- Technique Bake
- Meat Beef
- Cut Ground
- Serves 0
Repurpose your Taco Bar fixings into sensational egg bites – for a nutritious & quick breakfast on the go!
Ingredients
¾ cup Aussie Grassfed Taco Beef (see original Taco Bar recipe)
¾ cup Zesty Black Beans (see original Taco Bar recipe)
¼ cup finely shredded cheddar cheese
3 tablespoons sliced scallions or chopped herbs
6 eggs
1 tablespoon low-fat milk
Garnish: Tailgate Taco Bar Toppings, optional
Method
- Place six silicone baking cups in a baking pan, or prepare a small muffin pan by spraying muffin wells with nonstick spray or lining with cupcake liners.
- Add 2 tablespoons each Aussie Grassfed Taco Beef and Zesty Black Beans to cups. Top with 1 tablespoon shredded cheese.
- Whisk together the eggs and milk until yolks and whites are well combined. Evenly fill each cup with egg mixture. Quickly stir with a chopstick or small spoon and add a sprinkle of Taco or Creole seasoning.
- Bake for 10-12 minutes at 350ºF, until done or just slightly jiggly in center; remove from oven and serve immediately. You may also cool and refrigerate or freeze to pop into microwave for future meals.
- Serve with Tailgate Taco Bar Toppings such as slaw, salsa or Pico de Gallo, lime crema, scallions or jalapeños, and guacamole or diced avocado.
