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Taco Egg Muffins

Prep time 15 min
Cook time 22 min
Total time 37 min

Prep time 15 min
Cook time 22 min
Total time 37 min


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!

Serves 6

½ pound ground beef

½ teaspoon chili powder

¼ teaspoon sweet paprika

¼ teaspoon ground cumin

¼ teaspoon onion powder

pinch of garlic powder

dash of sea salt

6 eggs

2 scallions, minced

2 tablespoons sliced black olives

1 Tomato, chopped

1 avocado, pitted and chopped

¼ cup chunky salsa


Preheat oven to 350° F. Line 6 muffin tins with paper liners or grease with coconut oil.


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.


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.


Bake for 20-22 minutes or until the egg is fully set. Sprinkle with chopped avocado and serve with salsa. Enjoy!


Calories: 97
Fat: 6g
Carbohydrates: 1g
Sodium: 90mg
Fiber: 1g
Protein: 9g
Sugar: —

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