This is for all you taco lovers….
This recipe is taco meets food prep meets quick and easy meets damn delicious. If you’re a fan of tacos (I mean , who isn’t?) then this recipe is for you.
Whether you are meal prepping for the week, planning a fun Sunday brunch, or just want to feed a crowd, egg muffins are definitely the way to go. They are easy to make, low carb, and very filling. And they’re always a crowd pleaser. I also LOVE egg muffins for a quick grab and go snack.
We eat a lot of eggs. By that I mean, we eat eggs pretty much every day. My favorite breakfast is Easy Poached Eggs over veggies. I’ll often whip up a batch of Bacon and Egg Muffins for the week. And if I’m feeling a little sweetness, I whip up a little egg-filled Dutch baby to satisfy my cravings. This recipe is perfect if your egg game is strong like ours.
I love this taco egg muffin recipe so much because it’s a great way to please everyone. You get 3 recipes in 1, and it’s super versatile. The base is seasoned ground meat and eggs. I’ve created 3 different flavor combos all centered around the things I love about tacos:
- Olive, Red Pepper, and Spinach
- Chile and Cheese
- Tomato Cilantro
So easy. And so fun. And perfect for everyone since they are gluten free, paleo (minus the cheese) , and keto.
And you can smother them with all of your favorite taco toppings to make them even more fabulous. My suggestions would be avocado, salsa, cilantro, or even sour cream, if that’s your jam.
Fluffy, flavorful, and full of real food goodness. You really can’t go wrong. Kinda like a taco party in your mouth. Enjoy!
xo,
Katja
P.S. You’ll notice that the recipe says to LIBERALLY oil your muffin tin. Trust me, you will want to do this when making egg muffins (unless you like scrubbing and scraping like crazy!) Another option is to use silicone muffin liners, which work great. I like to lightly oil my liners as well for easy clean up.
Prep Time:
Yield:
Print
PinIngredients
- 1 tablespoon butter or ghee
- 1/2 pound ground meat (beef, turkey, or chicken)
- 2 tsp taco seasoning (like this)
- 2 tbsp water
- 9 eggs
- salt and pepper, to taste
OLIVE, RED PEPPER, AND SPINACH
- 1/4 cup spinach, chopped
- 3 tbsp red pepper, chopped
- 2 tbsp black olives, sliced
CHILE AND CHEESE
- 4 tsp mild green chiles, chopped (I use THIS brand in a can)
- 1/4 cup cheese, grated
TOMATO CILANTRO
- 1/4 cup cherry tomatoes, chopped
- 2 tbsp cilantro, finely chopped
Instructions
- Preheat oven to 350’F. Liberally grease 12 cavity muffin tin OR use silicone muffin liners. Set aside.
- In a skillet, melt butter/ghee and add ground meat. Saute until completely browned. Add taco seasoning and 2 tablespoons of water. Cook for another few minutes until water is cooked off. Turn off heat.
- In a large bowl, whisk together 9 eggs and add salt and pepper to taste.
- Divide cooked seasoned meat evenly into bottom of the 12 muffin cups (about 2 tablespoons per cup.) Then divide the 3 egg muffin flavor ingredients into 4 muffin cups each. Ladle whipped eggs over top.
- Bake for 20-22 minutes, until eggs are set and golden. Allow to cool slightly then remove gently by running a butter knife around to loosen. Enjoy!
- Store leftovers in fridge for up to 4 days.
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Tessa Simpson says
May 7, 2018 at 2:17 pmI love the different ideas…I have been making all variety of quiche and egg cups…world’s best invention for make ahead breakfast!
★★★★★
Katja Heino says
May 8, 2018 at 2:00 pmI agree. You can pretty much add anything to them. It’s brilliant.
Melissa Schollaert says
May 7, 2018 at 2:58 pmYou had me at taco! Yum!
Katja Heino says
May 8, 2018 at 2:00 pmMe, too! Tacos are my thing.
Jean says
May 7, 2018 at 4:19 pmWhat a great idea! Love that you paired taco flavors with egg muffins. Sounds like a delicious breakfast.
★★★★★
Katja Heino says
May 8, 2018 at 2:00 pmYou really can’t go wrong with tacos!!
Emily @ Recipes to Nourish says
May 7, 2018 at 8:24 pmI love all 3 ways!!! This is such a great idea! I would probably devour the ones with the olives first though. I need to make these for my husband, it would be perfect for on-the-go breakfasts or for lunch.
★★★★★
Katja Heino says
May 8, 2018 at 1:59 pmI like the olive ones too! 🙂
Irena Macri says
May 8, 2018 at 12:30 pmI love that you can make egg cups and dishes into just about anything. What a great way to get in some tasty protein on the go! These would be fabulous for lunch boxes and hiking trips too.
Katja Heino says
May 8, 2018 at 1:59 pmTotally!! 🙂
Tina says
May 9, 2018 at 12:30 pmWhat a delicious breakfast idea! Tacos + Eggs = YUM!
Katja Heino says
May 12, 2018 at 6:19 amI totally agree. Tacos!!
Jo Romero says
May 10, 2018 at 2:52 amLove this idea – breakfast can be sometimes a bit ordinary, would be good to mix it up a bit with these!
Katja Heino says
May 12, 2018 at 6:09 amTacos are never a bad idea, especially for breakfast! 🙂
Cristina Curp says
May 13, 2018 at 6:05 pmI always get bored when I make egg muffins, what a clever idea to mix up the flavors!
Katja Heino says
May 15, 2018 at 10:44 amAnd you can make everyone happy! 🙂
ChihYu says
May 13, 2018 at 6:46 pmOh my lord ! They are so cute and so delicious. Totally love them !
★★★★★
Katja Heino says
May 15, 2018 at 10:43 amThanks, ChihYu! 🙂
Kari - Get Inspired Everyday! says
May 14, 2018 at 6:40 amI love the 3 different options here, variety is always nice, and I completely agree about oiling the pan – I’ve definitely made that mistake before and was scrubbing forever to get my pan clean again!
Katja Heino says
May 15, 2018 at 10:43 amHA! You only have to do that one time. Never again.
Mari says
August 23, 2019 at 10:22 amBrilliant new ideas for using muffin tins, these recepies sound really delicious&noutricious. No more bacon&eggs-tins for breakfast.. Thanks Katja!