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Amazing Taco Egg Bake: 10 Slices Hold Shape

Taco Egg Bake
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Make this delicious Taco Egg Bake for a high-protein breakfast or meal prep. This recipe holds its shape perfectly when sliced, making it ideal for grab-and-go meals.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup milk (any kind)
  • 1 cup cooked, crumbled breakfast sausage or ground turkey
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 1/4 cup salsa, drained
  • 1 teaspoon taco seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, whisk together the eggs and milk until fully combined.
  3. Stir in the cooked meat, cheddar cheese, green onions, drained salsa, and taco seasoning into the egg mixture. Season lightly with salt and pepper.
  4. Pour the mixture evenly into the prepared baking dish.
  5. Bake for 25 to 30 minutes, or until the center is set and a knife inserted near the center comes out clean.
  6. Let the egg bake cool for at least 10 minutes before slicing. This helps it hold its shape for perfect squares.
  7. Cut into 9 squares for serving.

Notes

  • To ensure clean slices, allow the bake to rest completely after cooking.
  • You can substitute the meat with black beans for a vegetarian option.
  • Drain the salsa well to prevent a watery bake.
  • This keeps well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://whiskdaily.com/taco-egg-bake-holds-shape-for-slices/