Beef Breakfast Burrito Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
36 mins
This protein-backed breakfast idea is so good, so easy, and perfect for any meal of the day! Low-carb tortillas form the base, filled with eggs, salsa, cheese, and leftover taco meat. Bake and enjoy! Each big ole muffin has 216 cal, 3g net carb, 14g fat, 20g protein.
Course:
Breakfast, brunch
Keyword:
eggs, high protein, keto
Servings: 6 servings
Calories: 216 kcal
Ingredients
- 4 low-carb tortilla wraps 7”-8” diameter
- 12 eggs
- ½ can Rotel drained (or ½ cup salsa)
- ¼ tsp salt
- ½ tsp ground black pepper
- 2/3 cup shredded cheddar cheese divided
- 1/3 cup leftover taco meat ground beef or shredded
- Cooking spray
Instructions
-
Preheat oven to 375.
-
Spray 6-ct jumbo muffin pan with baking spray.
-
Stack two tortillas together and roll them up. Use kitchen shears to cut in thirds, divide among 3 of the muffin tins and allow to unfurl a bit.
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Repeat process with remaining two tortillas. In large jar or bowl, whisk/shake together 12 eggs, Rotel tomatoes (or salsa), salt, pepper and ½ of the cheese.
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Distribute this mixture evenly among the six cups. S
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prinkle with taco meat and remaining cheese.
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Bake for about 25 minutes, or until set.
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Let cool a few minutes in pan before removing and adding any taco toppings as desired (like avocado, sour cream, more salsa, etc).
Recipe Notes
