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!

Raquel Teixeira


Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

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

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

Cook's Note:

One can make this more of a meal for breakfast or bigger quiche for an appetizer by using the regular muffin pans. Will make approximately less than half the yield, 12.

Nutrition Facts

42 calories; 2.8 g total fat; 42 mg cholesterol; 76 mg sodium. 0.9 g carbohydrates; 3.3 g protein; Full Nutrition