Breakfast taco cottage cheese egg cups
These Breakfast taco cottage cheese egg cups are a delicious healthy breakfast or lunch recipe.
Equipment
Ingredients
- 6 eggs
- ¾ cup cottage cheese I used full fat but lower fat should also work
- 1 cup diced veggies of choice (I used zucchini)
- 1 clove garlic - minced
- ½ cup shredded cheddar cheese or sub your favorite cheese
- ¼ cup chopped cilantro or parsley
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 cup chopped kale, spinach or green of choice
- 9* corn taco shells
Optional toppings
- diced avocado
- salsa or hot sauce
- sliced red onion
Instructions
- Preheat oven to 375.
- Add all ingredients except for taco shells to a bowl and mix together until combined.
- Warm taco shells in the microwave until they are soft and pliable. Add taco shells to an oiled or silicone muffin tin. I added each shell to the center of the divet in the muffin tin. I then pushed down in the middle to create a divet.
- Add about ¼-1/3 cup of egg mixture to each taco shell. Bake for 25-30 minutes, until the taco shells are crisp and the egg is set.
- Let taco cups cool for 5-10 minutes and add your favorite toppings. I went with avocado, sliced red onion and hot sauce.
Notes
Nutrition information is for 1 egg cup. I eat 2-3 at a time.
*I know some taco shell packs only have 8 shells. To avoid buying an extra pack you can always make 8 taco cups and 1 egg cup (without the shell).
Nutrition
Calories: 147kcalCarbohydrates: 9gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 118mgSodium: 439mgPotassium: 145mgFiber: 1gSugar: 1gVitamin A: 558IUVitamin C: 5mgCalcium: 99mgIron: 1mg
Tried this recipe?Let us know how it was!