High-Protein Chicken Taco Egg Mini Muffins

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!

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 42 Calories

Ingredients

• ½ cup milk
• 1 cup shredded Cheddar cheese
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 shallot, finely chopped
• 6 large eggs, beaten
• ½ red bell pepper, finely chopped
• ½ jalapeno pepper, finely chopped
• ¼ cup finely chopped mushrooms
• 1 tablespoon taco seasoning
• 2 tablespoons finely chopped chives
• ⅓ pound ground chicken
• 1 tablespoon hot sauce (Optional)

Recipe Instructions

Step 1

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

Step 2

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.

Step 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.

Step 4

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

Step 5

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