per 1 serving size (Recipe makes 6 servings)
Amount Per Serving
Calories from Fat 69
% Daily Values*
Total Fat 7.69
Saturated Fat 3.07
Polyunsaturated Fat 0.27
Monounsaturated Fat 3.29
Total Carbohydrate 0.58
Dietary Fiber 0.02
Vitamin A 0.00%
Vitamin C 3.33%
* Nutritional Values are estimated and may vary
These little breakfast cups are super versatile and can be filled with anything you want! Eggs, a sweet potato hash, cheese, veggies...there are tons of options! Even better, they're super portable and great for grabbing when youre on the way to the office in the morning. Whip up a batch and have breakfast ready for the next few days!
1. Grease whatever you are going to bake your meat cups in. You could use a muffin tin, or I used mini souffle cups (I think they were about 3" in diameter). Use whatever you want, as long as its safe to stick in the oven for a while.
2. Preheat oven to 400 degrees.
3. Season your meat with salt and pepper and knead it a little.
4. Divide the meat into 6-8 equal portions (this will depend if you are using small dishes or muffin tins- muffin tins should have smaller balls). Flatten the balls out with your hands first, then press them into the greased cups/tins. You want the meat pretty thin, and you want to make sure it goes as high up on the edges of the cup as possible.
5. Depending on the thickness of the meat, and how well you like your meat cooked, bake those babies. I did mine for 16 mins.
6. As those are cooking, scramble up your eggs and get your toppings ready.
7. Once the meat is at its desired doneness, pull it out of the oven.
8. Pull the meat cups out of the tin/souffle cups. Soak up any liquid that has gathered inside the cups with a paper towel. Ew.
9. Fill your cups! I topped mine with Taco Bell Hot Sauce
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