HIGH-PROTEIN CHICKEN TACO EGG MINI MUFFINS

High-Protein Chicken Taco Egg Mini Muffins image

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!

Provided by Raquel Teixeira

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 45m

Yield 32

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 42.1 calories, Carbohydrate 0.9 g, Cholesterol 41.8 mg, Fat 2.8 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 76.3 mg, Sugar 0.5 g