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!


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


  1. 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.

  2. Add 2 tablespoons each Aussie Grassfed Taco Beef and Zesty Black Beans to cups. Top with 1 tablespoon shredded cheese.

  3. 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.

  4. 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.

  5. Serve with Tailgate Taco Bar Toppings such as slaw, salsa or Pico de Gallo, lime crema, scallions or jalapeños, and guacamole or diced avocado.