For brunches and parties, this recipe for chicken taco egg muffins is a game-changer that is sure to impress visitors. They are packed with protein and perfect for a quick snack at work or school for youngsters, as well as for breakfast on the go. Delicious, healthful, and a fantastic meal to prepare ahead for a quick snack!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 32 |
| Yield: | 32 mini muffins |
Ingredients
- 1 tablespoon olive oil
- ⅓ pound ground chicken
- 1 tablespoon taco seasoning
- 6 large eggs, beaten
- 1 cup shredded Cheddar cheese
- ½ cup milk
- ½ red bell pepper, finely chopped
- 1 shallot, finely chopped
- ¼ cup finely chopped mushrooms
- 2 tablespoons finely chopped chives
- ½ jalapeno pepper, finely chopped
- 1 tablespoon hot sauce (Optional)
- salt and ground black pepper to taste
Instructions
- Heat medium skillet over medium-high heat. Add oil. Add chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. Remove from heat and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine eggs, Cheddar cheese, milk, red bell pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture.
- Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way.
- Bake in the preheated oven until eggs are set, about 18 minutes.
- One can make this more of a meal for breakfast or bigger quiche for an appetizer by using the regular muffin pans. Will make approximately less than half the yield, 12.
Nutrition Facts
| Calories | 42 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 76 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I had to leave off peppers and hot sauce; they bother my stomach!