Ingredients
8 large eggs
4 small ripe avocados, halved
1 cup shredded low-fat cheese
1 red bell pepper, diced
1/4 cup diced red onion
1 cup salsa
4 cups raw spinach/salad greens for cup lining
1 teaspoon chili powder
1/2 teaspoon cumin
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 350°F (180°C)
Line 8 ramekins or muffin tins with parchment paper and tear 4 whole spinach leaves to line each cup
In a large bowl, whisk eggs with garlic, salt, pepper, chili powder, and cumin until frothy
Divide egg mixture among prepared cups, adding 2 tablespoons shredded cheese to each cup
Bake 18-22 minutes until eggs are fully set
Top with diced avocado halves, bell peppers, onions, and salsa before serving
Notes
For extra protein, add 1/4 cup cooked turkey or grilled chicken
Store in airtight containers up to 3 days; reheat at 350°F for 10-15 minutes
Use lettuce leaves instead of parchment if baking in silicone cups
Customize toppings with tomatoes, jalapenos, or cilantro
Let taco cups rest 5 minutes before serving to firm up
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Low Carb
Nutrition
- Serving Size: 2 taco cups
- Calories: 350
- Sugar: 2g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 360mg