May 5, 2020
Woohoo! It’s Cinco de Mayo! And we’re still on lockdown! No drinking margaritas in the cantina for the Husband and I. Nope – looks like it might have to be shots of tequila on the couch. I guess we better get some food on the stomach if that’s the way it’s gonna go today. And I have just the thing: Spicy Taco Egg Cups!
These little firecrackers pack quite a punch! At least they do when I make ’em, ’cause we do love our spicy food. But don’t despair if you don’t – you can tame them down accordingly. Just don’t use any cayenne and use a very mild salsa. They will still have tons of flavor, just not as much of the “burns so good-ness” that we love.
While I’ve got you here I’d like to take the opportunity to remind you of some other great recipes that would be perfect for today such as my favorite Guacamole (there is a secret ingredient in it!)
Or how about this Tres Leches Cake with Dulce de Leche Glaze
And who could forget the Double Decker Taco Cupcakes
But let me get back to these little Taco Egg Cups. Here is another fantastic piece of information – they can actually be pretty low in calories if you concerned with the Covid 19 pounds that I’ve mentioned gaining while in quarantine. Just use lean ground beef and reduced fat cheese. There you have it, low calorie (around 100 -ish per cup) and tasty! They come together pretty quickly as well. So while you’re making a batch of these, have your quarantine buddy fire up the blender for some frozen Margaritas. Nine in the a.m. isn’t too early to start with the festivities is it? Cinco de Mayo will turn out just fine at home after all!
Spicy Taco Egg Cups
recipe slightly adapted from: Food Faith Fitness
- 2 teaspoon olive oil
- 1/2 lb. ground beef
- 1/2 Tablespoon Taco Seasoning
- 3/4 Cup Salsa (your choice, but I love Green Mountain Gringo)
- 6 Eggs
- 4 Egg whites (or 3/4 cup store bought prepackaged egg whites)
- Pinch of salt, pepper and cayenne if you like it spicy!
- 1 Cup Mexican Cheese Blend or Pepper Jack Cheese
Preheat your oven to 375°F and GENEROUSLY spray the wells of muffin tin with cooking spray.
In a large frying pan, heat the olive oil over medium-high heat.
Add in the ground beef and cook, breaking up, until no longer pink. Add in the taco seasoning and stir until well mixed.
Remove the pan from the heat and stir in the salsa. Set aside.
In a large pyrex measuring cup, whisk together the eggs and egg whites with a pinch of salt and pepper.
Pour the egg mixture in the wells of the muffin tin, trying to distribute equally among the wells.
Spoon about 2 Tablespoons of the beef mixture into the muffin wells.
Finally, top each muffin cavity with 1 slightly heaping Tablespoon of the cheese.
Bake until the eggs are set and lightly golden brown, about 20-23 minutes.
Let cool in the pan for 10 minutes and them carefully remove them from the muffin pan to a wire rack to finish cooling.
Spicy Taco Egg Cups brought to you today by: Runcible Eats (www.leaandjay.com)
Links for Helpful Kitchen Tools & Ingredients for Spicy Taco Egg Cups:
April 30, 2013
Yuuuuummm! Guacamole!!! I’ve recently been blogging about some great Mexican style dishes in preparation for Cinco de Mayo, which will be here before you know it! First there was the Carnitas Tacos and just a few days ago, I shared my favourite homemade Salsa recipe. Up next is Guacamole, that delicious avocado based sauce. It seems that in addition to Salsa, the Aztecs are also the folks who gave us “ahuaca-mulli” or avocado mix, which we know as Guacamole. Like Salsa, this dish is easy to prepare, with just a small amount of chopping, no food processor is necessary here. The big difference between the two sauces is that Guacamole must be made the day it is to be served. You really can’t refrigerate the stuff long before that yummy vibrant green begins to take on a very unappetizing brown hue. One fun trick I’ve learned is that you can save the three avocado pits and place them on top of your finished Guacamole while you are waiting to serve it. This will actually slow the oxidation which results in the unfortunate color change. The Guacamole recipe that I am sharing today is really more of an El Salvadorian style Guacamole, than Mexican. However, I’m sure you can still serve it on Cinco de Mayo without too many folks getting their panties in a bunch. Though you never know…last year I shared a recipe for one of my favourite dips, Santa Fe Dip and said it would be a great dish to serve at a Cinco de Mayo celebration. Next thing I knew I got a snippity comment informing me that I needed a geography lesson and that Santa Fe was in the United States. Clearly a dish with Santa Fe in the name could NOT be enjoyed on Cinco de Mayo a Mexican holiday!….Really?!! Perhaps we could relax a bit, it’s just a food blog here… Anyway…
I say this is an El Salvadoran style Guacamole because it has chopped hard-boiled egg in it. I first encountered this type of Guacamole at my favourite Mexican restaurant, DiOGi’s. They serve up amazing latin style cuisine there. If you ever find yourself in Fayetteville, West Virginia, you must pay them a visit! The chef and owner, Oscar Aguilar, is from El Salvador and told us that the egg bit is an El Salvadoran thing. Now don’t scrunch up your nose like that until you try it. It is really good and while pretty subtle it really adds that extra layer of flavour. Bursting with freshness, this Guacamole is great with a basket of tortilla chips, on a taco or even a burger. It easily puts any store-bought cups of green stuff called guacamole to shame. Make a batch up today!
recipe adapted from: Alton Brown and Oscar Aguilar
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 1/2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1/2 cup chopped cilantro
- 1 clove garlic, minced
- 1 hard-boiled egg, chopped
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, garlic and chopped egg. Let sit at room temperature for 1 hour and then serve.