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!

By Raquel Teixeira

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Recipe Summary

cook:
25 mins
total:
45 mins
prep:
20 mins
Servings:
32
Yield:
32 mini muffins
Nutrition Info
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Ingredients

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

Directions

  • 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.

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  • 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

Per Serving:
42 calories; protein 3.3g; carbohydrates 0.9g; fat 2.8g; cholesterol 41.8mg; sodium 76.3mg. Full Nutrition
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