Breakfast Muffin Tin Meat Loaf
Shake up your breakfast or brunch routine with these yummy mini Breakfast Muffin Tin Meatloafs! These freeze really well, so go ahead and make them ahead of time and pull them out of the freezer when you have company or a super busy weekend ahead of you!
Phase 3 | Serves 6
Prep time: 10 minutes | Total time: 1 hour 10 minutes
1 tablespoon olive oil
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped onion
1/4 cup finely chopped laminate kale
1 pound lean ground beef
1/2 cup salsa
1 large egg, beaten
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
6 cups spring greens
Red onion slices, as much as you like
Tomato slices, as much as you like
6 tablespoons salsa or hot sauce
2 tablespoons chopped fresh cilantro leaves
Preheat the oven to 350 degrees F.
In a medium nonstick skillet, heat the olive oil over medium heat. When the oil is warm, ad the bell peppers and onion and sauce until just soft, about 4 minutes. Stir in thecae, remove from the heat, and set aside.
In a large bowl, break up the ground beef, then add the bell pepper mixture, salsa, egg, paprika, chili powder, garlic powder, onion powder, cayenne, salt, and black pepper. Using your hands, mix everything together until well combined.
Line a 6-cup muffin tin with squares of parchment paper. pack the meat mixture into the cups. Bake for 35 minutes, or until the meat is sizzling. Remove from the oven.
For each serving, put 1 cup of the spring greens on a plate. Top with red onion and tomato slices, and top with a mini meat loaf. Top each meat loaf with 1 tablespoon of the salsa or hot sauce and 1 teaspoon of the cilantro.