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Fajita Breakfast Egg Cups

Servings: 12

Ingredients

  • 10 large eggs
  • 1/3 cup milk dairy or non-dairy
  • 2 large bell peppers diced
  • 1 white onion diced
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 cup shredded cheddar cheese
  • a small handful of freshly chopped parsley or cilantro plus more to garnish
  • avocado oil spray

Instructions

  • Preheat your oven to 350 degrees f.
  • If using a silicone muffin tray there's no need for oil. If using a muffin tin, then lightly spray the cups with avocado oil.
  • Dice the peppers, onions, and chop the cilantro.
  • In a large bowl gently crack in the eggs.
  • Add in your milk of choice, then whisk to combine.
  • Stir in the peppers, onions, cilantro, and seasonings.
  • Whisk until well combined.
  • Evenly scoop your egg mixture into each of your 12 muffin cups, filling them about three-quarters full.
  • Bake for 18-20 minutes, until the eggs are cooked through and nicely puffed.
  • Carefully remove from the oven and immediately sprinkle the tops with shredded cheese.
  • Let the cheese melt while the muffins are slightly cooling.
  • Divide onto serving plates and garnish with extra cilantro.
  • Enjoy!