Description
Delicious and versatile breakfast taco cups filled with creamy cottage cheese, fluffy eggs, and vibrant veggies, all baked in crispy taco shells.
Ingredients
Scale
- 6 eggs
- 3/4 cup cottage cheese
- 1 cup diced veggies (zucchini or bell peppers)
- 1 clove garlic, minced
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro or parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 cup chopped kale, spinach, or green of choice
- 9 corn taco shells
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the eggs, cottage cheese, diced veggies, garlic, cheddar cheese, cilantro, salt, black pepper, cumin, chili powder, and chopped greens until just combined.
- Warm the corn taco shells in the microwave for 10-15 seconds.
- Place the taco shells in an oiled muffin tin and press down gently.
- Fill each shell with 1/4 to 1/3 cup of the egg mixture.
- Bake in the preheated oven for 25-30 minutes, until the shells are crisp and the eggs are set.
- Remove from the oven and let cool for 5-10 minutes before serving with optional toppings.
Notes
These cups can be made ahead of time and are great for meal prep. Store in the fridge for up to 4 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 175
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg
Keywords: breakfast, taco cups, cottage cheese, eggs, healthy breakfast
