Sep 25, 2017
Mushroom and spinach egg muffin cups.
RECIPE: https://www.saltandlavender.com/spinach-mushroom-healthy-breakfast-egg-muffins/
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Mushroom and spinach egg muffin cups.
RECIPE: https://www.saltandlavender.com/spinach-mushroom-healthy-breakfast-egg-muffins/
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These Taco Pizza Muffin Cups are a fun and flavorful twist on traditional tacos. They're perfect for parties, game day, or a quick and tasty weeknight dinner.
Ingredients: 1 lb ground beef. 1 packet taco seasoning mix. 1 can 10 oz refrigerated biscuits. 1 cup shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup sliced black olives. 1/4 cup chopped fresh cilantro. Sour cream and salsa for serving optional.
Instructions: Preheat your oven to 375F 190C. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat. Add the taco seasoning mix and water follow the instructions on the seasoning packet to the cooked beef. Simmer for a few minutes until the mixture thickens. Remove from heat. Grease a muffin tin or use cooking spray to prevent sticking. Take each biscuit and flatten it out to line the bottom and sides of each muffin cup, creating a little crust. Spoon a tablespoon of the taco meat mixture into each biscuit cup. Top each cup with shredded cheddar cheese, diced tomatoes, diced red onion, and sliced black olives. Bake in the preheated oven for 12-15 minutes or until the biscuit edges are golden brown and the cheese is melted. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with sour cream and salsa if desired. Enjoy your delicious Taco Pizza Muffin Cups!
Prep Time: 20 minutes
Cook Time: 15 minutes
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(via Spring Gardening & Baking)
Breakfast muffins on the go are great with reusable silicone cups!