Name: High-Protein Chicken Taco Egg Mini Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 32
Ingredients: Olive oil - 1 tablespoon; Ground chicken - ⅓ pound; Taco seasoning - 1 tablespoon; Eggs, beaten - 6 large; Shredded Cheddar cheese - 1 cup; Milk - ½ cup; Red bell pepper, finely chopped - ½; Shallot, finely chopped - 1; Finely chopped mushrooms - ¼ cup; Finely chopped chives - 2 tablespoons; Jalapeno pepper, finely chopped - ½; Hot sauce (Optional) - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

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.