Fajita Breakfast Egg Cups Recipe

Inspired by the beloved Tex-Mex dish and spice blend, these fajita egg cups are sure to bring the warmth of Southwest food to your morning. They feature bell peppers, mozzarella cheese, and a simple combination of dired herbs and spices you probably already have in your pantry.

Directions

1. Preheat oven to 350F. Generously spray 12 cups of a regular muffin tin with cooking spray.
2. In a large bowl or measuring cup, whisk together the eggs and set aside. Cut and dice the bell peppers, making sure to discard the tops.
3. In a medium bowl, add the diced bell peppers, shredded mozzarella cheese, salt, black pepper, paprika, onion powder, garlic powder, and ground cumin. Mix together with a fork until fully combined. Evenly distribute and scoop the bell pepper mixture into each muffin cup.
4. Fill each muffin cup about three quarters full with whisked eggs. Bake for 18-20 minutes, until the the eggs are cooked through. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

   Farm Team Tips

   These egg cups can all be made ahead and reheated as needed. To store in the fridge for up to 5 days, place the muffins in an airtight container until ready to eat. When you’re ready to heat them up, heat them in the microwave in 15-second increments on high until they’re completely warmed through.

   If you’re making a large batch and you don’t think you’ll finish all of them in 5 days, you can also freeze them. Once completely cooled, individually wrap each egg cup with plastic wrap, then place all the cups in a freezer-safe zip top storage bag and freeze. Reheat in the microwave on high in 15-second increments until fully warmed through.