Looking for a snack that checks all the boxes—crunchy, savory, and packed with protein? This mix brings together fluffy popcorn, cheesy crackers, salty pretzels, and the bold, tangy kick of turkey jerky.
Ingredients:
- 2.2oz bag of Chimichurri Wagyu Beef Jerky (chopped)
- 6 flour tortillas
- 1 lb ground beef, turkey, or preferred meat
- 1 bell pepper (chopped)
- 1 clove garlic (minced)
- 1/2 onion (diced)
- 6 tbsp taco seasoning
- 10 eggs
- 2 ounces cheddar cheese (shredded)
Directions:
Preheat oven to 375 degrees. Grease a 12-count muffin pan by with non-stick oil and set aside. Cut each tortilla in half, then in quarters. Make another cut in the middle of each tortilla piece, starting from the pointed end about one inch from the round edge of the tortilla. Fold the tortilla onto itself along the middle cut line and press into the muffin well to form a mini tortilla bowl. Repeat this step with all tortillas until the pan is full. Transfer pan to the oven and bake for about five minutes.
While the tortillas bake, add oil to a large skillet over medium high heat. Add ground beef, bell pepper, onion, garlic, and taco seasoning to the pan and saute until beef is cooked through and the vegetables are tender (about 5-7 minutes). Remove from heat and add jerky to the filling mixture.
Crack all eggs into a small bowl and whisk together. Fill the tortilla cups evenly with the protein and veggie mixture. Pour an even amount of the beaten eggs into each well. Transfer muffin pan to oven and bake for about 20 minutes or until eggs are cooked through and edges of tortillas are golden brown and crisp. Garnish with shredded cheddar cheese and serve warm.