Taco Egg Muffin Cups

At my house we eat tacos morning, noon and night!  I love making different varieties of tacos and am always excited to try a new recipe.  These taco egg muffin cups are great because they are individually portioned, can be stored in the fridge or the freezer for easy breakfast (lunch or dinner) and the recipe makes a ton!  You could serve these topped with a spoonful of salsa and a dollop of sour cream like I did here or cut them up and roll them up in a flour tortilla for a breakfast taco!  Enjoy!

Taco Egg Muffin Cups (adapted from insidebrucrewlife.com)

1/2 lb. turkey breakfast sausage (I used Honeysuckle White)
2 T. taco seasoning
12 large eggs
1 (15 oz.) can black beans, drained and rinsed
1 (10 oz.) can Rotel tomatoes
1 (4 oz.) can diced green chiles
3 green onions, thinly sliced
1 c. low fat shredded cheese (I had mozzarella on hand but you could use co/jack, monterey jack, cheddar or whatever you have!)
Salsa and sour cream for serving (if desired)

Preheat the oven to 350.  Spray two standard sized muffins tins with cooking spray and set aside. Brown the turkey sausage in a skillet then add the taco seasoning and stir to combine.  Set aside.  Whisk the eggs in a large bowl.  Stir in the sausage, black beans, tomatoes, green chiles, green onions and cheese.  Ladle the mixture into the muffin tins (mine made 17 total) and bake for 20-25 minutes until the muffin cups are set and lightly browned around the edges.  

Remove from the oven and let cool 1-2 minutes before serving.  Use a knife to go around the edges of the muffin cups to loosen them.  Cool completely before storing in the fridge or freezer.  Serve with salsa and sour cream if desired.

17 muffin cups (121 calories each) according to my calculator on loseit.com