Taco Egg Muffins

Taco Muffins

Here’s a fun way to get a boost of protein and fiber in the morning!

It’s Taco Tuesday! So let’s enjoy the satisfying flavors of a ground beef taco with all the fixings for breakfast…why not, eh? The great thing about these Taco Egg Muffins is that all the pesky carbs have been left out – you know the carbs that come along with a taco shell, or a side of tortilla chips. We get to enjoy the savory flavors encased in high protein egg muffins – no guilt, just delicious, wholesome fuel!

These Taco Egg Muffins are equally as delicious eaten as a mid-morning or afternoon snack to keep your metabolism running on high! Make a bunch and keep them in the fridge for a few days of healthy mini-meals. Enjoy πŸ™‚

Taco Egg Muffins
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 6

  • 1⁄2 pound ground beef
  • 1⁄2 teaspoon chili powder
  • 1⁄4 teaspoon sweet paprika
  • 1⁄4 teaspoon cumin
  • 1⁄4 teaspoon onion powder
  • Pinch of garlic powder
  • Dash of sea salt
  • 6 organic, free-range eggs
  • 2 green onions, finely chopped
  • Handful of sliced olives
  • 1 tomato, chopped
  • 1 avocado, pitted and chopped
  • *Optional: salsa
INSTRUCTIONS

  1. Preheat oven to 350Β° F. Line 6 muffin tins with paper liners or grease with coconut oil.
  2. In a skillet, brown the beef over medium heat. Add in the chili powder, paprika, cumin, onion powder, garlic powder and sea salt. Remove from heat and drain.
  3. In a bowl, mix up the eggs and add the browned seasoned beef, chopped green onions, sliced olives and chopped tomato. Fill 6 muffin tins.
  4. Bake for 20-22 minutes or until the egg is fully set. Sprinkle with chopped avocado and serve with salsa. Enjoy!
NUTRITION

Calories: 97     Fat: 6 g     Carbohydrates: 1 g     Sodium: 90 mg     Fiber: 0 g     Protein: 9 g    
Taco muffin recipe

I like having these on hand for after school snacks too.

Comments

  • Lin September 23, 2015 at 1:00 am

    These sound awesome! One question: In step #1 you say to line 12 muffin tins, but in step #3 you say to fill 6 muffin tins. So does it make 6 muffins, or 12?

    • Diana September 23, 2015 at 6:59 pm

      HI Lin- that is a typo and I will fix that but it makes 6. Happy Cooking!

      • Lin September 26, 2015 at 1:07 am

        Thanks for the correction. I’m anxious to try them.

  • Jamie September 23, 2015 at 5:32 am

    Luv the site and the recipes…How about some photos of step by step?

  • Tina October 1, 2015 at 9:29 pm

    Can these be frozen and reheated in the microwave? I am looking for easy, quick, and on the go foods for us since we have such a busy schedule during the week and I do a lot of prep and cooking on the weekends when we have free time. Thanks for having such amazing recipes!!!!!! πŸ™‚

    • Diana October 7, 2015 at 9:26 pm

      Hi Tina- Yes these do freeze well! Place in ziplock freezer bags to freeze πŸ™‚ Happy Cooking!

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