High-Protein Chicken Taco Egg Mini Muffins
Recipe information
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Cooking:
20 min.
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Servings per container:
32
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Ingredients for - High-Protein Chicken Taco Egg Mini Muffins

1. Olive oil - 1 tablespoon
2. Ground chicken - ⅓ pound
3. Taco seasoning - 1 tablespoon
4. Eggs, beaten - 6 large
5. Shredded Cheddar cheese - 1 cup
6. Milk - ½ cup
7. Red bell pepper, finely chopped - ½
8. Shallot, finely chopped - 1
9. Finely chopped mushrooms - ¼ cup
10. Finely chopped chives - 2 tablespoons
11. Jalapeno pepper, finely chopped - ½
12. Hot sauce (Optional) - 1 tablespoon
13. Salt and ground black pepper to taste - 1 tablespoon

How to cook deliciously - High-Protein Chicken Taco Egg Mini Muffins

1. Stage

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. Stage

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

3. Stage

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. Stage

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

5. Stage

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