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