Preheat oven to 375F.

Heat a large skillet over medium-high heat with 1 tablespoon oil, add the ground beef and onions and brown the meat, while breaking it up with a spoon, until cooked through and no longer pink, about 5-7 minutes.

Add the chopped green chiles, kosher salt, pepper, and cumin and toss to coat evenly.

Evenly distribute the meat mixture into a greased muffin tin (or lined with muffin liners).

In a bowl, combine the eggs and coconut milk and whisk until well combined and frothy.

Now, pour the egg mixture over the beef until it is almost full in each muffin cup.

Bake for 20 minutes.