High-Protein Chicken Taco Egg Mini Muffins recipe

All Recipes Best Recipe Appetizers and Snacks Meat and Poultry Chicken

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
salt and ground black pepper to taste

Nutrition Info

42.1 calories
carbohydrate: 0.9 g
cholesterol: 41.8 mg
fat: 2.8 g
fiber: 0.1 g
protein: 3.3 g
saturatedFat: 1.2 g
servingSize: -
sodium: 76.3 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. 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.

  4. Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way.

  5. Bake in the preheated oven until eggs are set, about 18 minutes.

Recipe Yield

32 mini muffins

Recipe Note

This chicken taco egg muffin recipe is a game changer for brunches and parties, sure to impress guests. They are super high in protein and great for breakfast on the go, or a quick snack at the office, or school for the kids. Tasty, healthy, and a great make-ahead recipe for a quick bite!

Do you like the recipe? Share this tasty recipe!