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Taco Egg Cups

Made With:

McCormick for Chefs

Quick and tasty grab n' go breakfast for all ages.

Recipe Info

  • Ingredients:

    7

  • User Rating:

Ingredients

  • 5 cups (1.25 quarts) liquid egg whites
  • 2 tablespoons Lawry's® Taco Seasoning Mix
  • 1 cup (8 ounces) spinach, chopped, cooked
  • 2 cups (12 ounces) broccoli, chopped, cooked
  • 1/2 cup (2 ounces) green onions, sliced
  • 1 cup (7 ounces) ham, cubed
  • 1 cup (4 ounces) Cheddar cheese, 2% reduced fat, shredded

Nutrition Information

(per serving)

Quick and tasty grab n' go breakfast for all ages.

Key products

Procedure

  1. Set oven to 400°F. In a blender, blend liquid egg whites, spinach, broccoli, Seasoning Mix and green onions.
  2. Spray two 24-cup muffin tins with non-stick cooking spray.
  3. Pour 1/3 cup egg mixture into each cup, top with 2 teaspoons ham and 1 teaspoon cheese.
  4. Bake for 8 minutes. Cool in tins for 5 minutes.
  5. Remove from tins and serve immediately. 

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