Breakfast Taco Egg Cups {Whole30} {Paleo}

These are a great grab-n-go option during the week!  I usually take two and microwave at work for about 45 seconds.  Enjoy!

Breakfast Taco Egg Cups

Servings 9


  • 1/2 c zucchini chopped
  • 1/2 c yellow squash chopped
  • 1/2 c ground beef cooked & seasoned with taco seasoning
  • 3 eggs
  • 1 c liquid egg whites


  1. Prehat oven to 350F degrees.
  2. Spray muffin tins with olive oil spray.
  3. Even distribute zucchini, squash, and taco meat between 9 cups.
  4. In a spouted measuring cup, whisk together eggs and egg whites.
  5. Pour egg mixture evenly into the cups.
  6. Bake for 15-20 minutes. Allow to cool for 5 minutes before removing carefully from each cup.