1 1/2tbspolive oil, This is to grease the muffin pan and prevent sticking.
1/2cupsalsa, I use mild but you can certainly use medium or hot if you prefer.
3/4cupshredded cheddar cheese
Preheat oven to 350 degrees.
Add your ground beef (or turkey) to a large skillet on the stovetop along with diced onion. Use a spatula to crumble the meat. Cook on medium-high heat, stirring occasionally, until browned.
Stir in minced garlic, chili powder, salt, and pepper. Sauté for one more minute so garlic is golden in color.
Grease a 12-cup muffin tin with the olive oil (or use a spray). Don’t skimp on this or your eggs will stick. Make sure you grease both the sides and bottom of each muffin cup.
Divide the beef/onion mixture and add to the bottom of each muffin cup.
In a large bowl, whisk eggs with salsa, salt, and pepper until well combined.
Pour the egg mixture into each muffin cup.
Sprinkle shredded cheese in each cup.
Bake for 20 to 22 minutes or until egg is firm. Remove from the oven and set aside to cool. The egg muffins will puff up a lot while baking. They’ll settle down over the next 5 minutes as they cool. Once cooled, use a fork or small spatula to gently pull the egg muffins from the pan and serve.