Taco Breakfast Cups You Can Make Ahead

Mornings are a madhouse around here. With so many kids and some of them going to different schools, it’s complete chaos on weekdays between 6 a.m. and 8:10! Having ready-to-go breakfasts like these taco breakfast cups make mornings so much easier.

If you’re really in a rush, you can even wrap these in a paper towel and eat them on your way out the door.

These breakfast cups are gluten-free,

Taco Breakfast Cups Recipe:

• 6 green onions, diced
• 1 red pepper, diced
• 1 yellow or orange pepper, diced
• 6 eggs, beaten
• 1/2 cup milk
• 2 tsp. taco seasoning
• 1/2 lb. spicy ground turkey sausage
• tex mex or taco shredded cheese
• optional: salsa for dipping 

1. Preheat the oven to 350°.
2. Generously grease a muffin tin.
3. Brown the turkey sausage in a skillet with the taco seasoning mixed in.
4. Dice the green onions and peppers. Place a spoon full of the diced vegetables in the bottom of each greased muffin tin.
5. Next, layer a spoon of turkey sausage on top.
6. In a small mixing bowl, mix together the beaten eggs and milk.
7. Fill each of the muffin tins to the top with the egg mixture.
8. Bake for 10-15 minutes, until cooked through.
9. Top each one with grated cheese and put it back in the oven just until the cheese is melted.
10. Eat immediately or allow to cool before placing the egg cups in a large resealable bag and freezing.
11. To reheat, take out as many egg cups as you need. Wrap the egg cup in a paper towel and place it on a plate. Heat in the microwave just until warm.*
12. If you want, you can dip these in salsa.

*I find that if you reheat them in the microwave without using a paper towel, they get a bit soggy. No one wants soggy eggs, so be sure not to skip this step.  If you substitute whipping cream for the milk, then these taco breakfast cups are keto-friendly. They are also gluten-free provided you use gluten-free taco seasoning.

You’ll love these grab-and-go bites for busy mornings. It’s easy to customize them to your taste. If you like things spicy, you can add some chopped jalapenos with the other peppers. You can also choose to substitute spicy ground Italian sausage in place of the turkey if you prefer. Some of our other make-ahead breakfasts:

Make-Ahead Cinnamon French Toast 

Breakfast Sausage Hand Pies 

Print

Taco Breakfast Cups Recipe

Course: Breakfast

Cuisine: Mexican

Keyword: eggs, taco

Servings: 6

Calories: 211 kcal

Ingredients

• 6 green onions diced
• 1 red pepper diced
• 1 yellow or orange pepper diced
• 6 eggs beaten
• 1/2 cup milk
• 2 tsp. taco seasoning
• 1/2 lb. spicy turkey sausage
• tex mex or taco shredded cheese
• optional: salsa for dipping

Instructions

1. Preheat the oven to 350°.
2. Generously grease a muffin tin.

3. Brown the turkey sausage in a skillet with the taco seasoning mixed in.

4. Dice the green onions and peppers. Place a spoon full of the diced vegetables in the bottom of each greased muffin tin.

5. Next, layer a spoon of turkey sausage on top.

6. In a small mixing bowl, mix together the beaten eggs and milk.

7. Fill each of the muffin tins to the top with the egg mixture.

8. Bake for 10-15 minutes, until cooked through.

9. Top each one with grated cheese and put them back in the oven just until the cheese is melted.

10. Eat immediately or allow to cool before placing the egg cups in a large resealable bag and freezing.

11. To reheat, take out as many egg cups as you need. Wrap the egg cup in a paper towel and place it on a plate. Heat in the microwave just until warm.

Recipe Notes

I find that if you reheat them in the microwave without using paper towel, they get a bit soggy. No one wants soggy eggs, so be sure not to skip this step.