Southwestern Baked Egg Cups

With my baby due in a little over a month, I am trying to do anything and everything I can to prepare myself for when she comes. One thing I’m doing to prepare is making some make-ahead meals that I can freeze. That way, when I don’t have time to cook or need to grab a quick bite, I don’t have to think much about what I’m going to eat! With that being said, I came up with this recipe for protein packed egg cups. These comforting, southwestern flavored protein cups are such a good staple to have on hand! I cooked up some of Laura’s Lean™ ground beef with taco seasoning because I know how healthy their lean beef is, while giving me the nutrition I need to take care of the little one! Their beef is all natural, their cattle has never been given antibiotics or growth hormones and fed an all vegetarian diet. I tossed the taco meat together with some eggs, vegetables and cheddar cheese to make the perfect “taco in a cup”. These little bites will last all week in the fridge or you can individually freeze them like I plan on doing. You can nuke them in the microwave for 10 seconds to warm, but honestly, I think they are pretty delicious cold as well! Whether you need a make-ahead meal or just want a delicious on-the-go breakfast/snack to have on hand, these egg cups will not disappoint!

I was asked by Carusele to participate in this campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions are my own. 

Southwestern Baked Egg Cups

  • Prep Time: 5m
  • Cook Time: 40m
  • Total Time: 45m
  • Yield: 8-12 egg cups


  • 1 lb Lauras Lean Ground Beef™
  • ½ yellow onion, finely chopped
  • ½ bell pepper, finely chopped
  • 1 pkg taco seasoning, any brand will work or you can make your own
  • 1/3 c water
  • 6 large eggs
  • ½ cup Cheddar cheese
  • 1 c spinach, chopped
  • 1 tbsp. Greek yogurt, extra for topping
  • 2 tbsp. almond milk or creamer, optional
  • Salt and pepper

Toppings, optional

  • 1 avocado, chopped
  • ½ cup Pico de Gallo, homemade or store-bought
  • 1 jalapeno, sliced
  • Cilantro, chopped


  1. Preheat oven 350 degrees.
  2. Heat a nonstick skillet with 1 tablespoon avocado oil over medium high heat. When the oil is hot, add in Laura’s Lean™ ground beef. Season the beef with salt and pepper. Cook the meat until it is completely brown. This should take about 8-10 minutes. When the meat is cooked, add in the chopped bell pepper and onion. Let the vegetables cook with meat for 2-3 minutes, until they have started to soften. Add in the package of taco seasoning and water. Stir everything to combine and let the meat mixture simmer for 5 minutes. Taste the meat mixture to adjust any necessary seasonings. Set aside and let cool. **You will not need to use all this taco meat for the egg cups! It is great to have in the fridge ready for extra meals which is why I like to go ahead and make the full pound of beef.
  3. Crack the eggs in a large bowl and combine with the creamer, yogurt, chopped spinach, salt and pepper.
  4. Spray a nonstick muffin tray with olive oil. You can use muffin liners if you would like as well. (This step is very important as the egg cups will stick if not properly greased.) Fill muffin tins with the meat mixture halfway each muffin cup. This will be about 2 tablespoons of meat mixture per muffin. Next, ladle in the egg mixture until it is about ¾ of the way up the cup. Top the egg cups with 1 tablespoon cheddar cheese.
  5. Bake the egg cups for 18- 22 minutes. They will be ready when slightly golden on top and fluffy. Remove from the oven and let cool for a minute.
  6. To serve: top each egg cup with a spoonful of pico de Gallo, some chopped avocado, a slice of fresh jalapeño and a dollop of greek yogurt. Enjoy!

xo, Rachel


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