These hearty egg muffins blend a taste of taco night with a quick and delicious breakfast that is great for grabbing on your way out the door!
Portable and delicious egg muffins rose to fame thanks to the coffee shop that everyone loves (or loves to hate!). But I don’t think enough people know just how easy these are to make at home—for a fraction of what you’ll pay for them in the drive-thru.
Egg muffins take just a few minutes to prepare, and a handful of ingredients, and there are limitless ways to customize them. I like combining one of my favorite grab-and-go breakfast items with another favorite food of mine: tacos.
Spicy, cheesy taco goodness meets a healthy breakfast meal prep that you can make on Sunday night and enjoy all week long on your way to work or to drop the kids off at school.
Keep yours simple with this easy recipe, or spice them up with the same toppings you enjoy on Taco Tuesday—the choice is yours!
Are These Taco Breakfast Egg Muffins Healthy?
Low-carb breakfast options can be tough to come by. But these egg muffins are a great option! While opting for lean ground beef keeps the fat and calorie count down in this recipe, you can easily swap it for ground chicken or turkey if you prefer a lighter option. These are even simple to make this vegetarian—just swap the beef and add in some of your favorite vegetables, like onion, tomato, or peppers. You can also make this recipe gluten-free with a few simple tweaks. Check that the ground beef that you choose doesn’t contain gluten first, as some versions may have seasoning that has gluten. Then, check that you’re choosing a gluten-free taco seasoning and salsa. You can otherwise prepare the recipe as directed.
Why You’ll Love This Recipe
This recipe is so much more than just an easy grab-and-go breakfast. Egg muffins are as easy to eat as they are to make, which means that they’re also a great option for work or lunch on the go. You wouldn’t necessarily whip out messy, topping-stuffed tacos at your desk at the office. But with these egg muffins, you can enjoy the flavors of tacos without the mess.
Another thing that you’ll love is how easy it is to customize these egg muffins. Instead of ground beef, salsa, and taco seasoning, try tomatoes, onion, and feta, broccoli and cheddar cheese, or bacon and chives—the options are truly endless.
How Do I Store Leftovers?
One of the great things about this recipe is how easy it is to make ahead and enjoy all week! After allowing your egg muffins to cool, store them in a container with a lid for up to 4 days. While these are easy enough to make that I recommend making them fresh when you want them, you can also make extra and freeze them for up to 3 months.
Serving Suggestions
If you aren’t eating these fresh out of the oven, I recommend microwaving them for 30 seconds to a minute, but you could eat them cold as well. These go great on their own, but pair well with your favorite breakfast sides, too. You could even add a side of sour cream or extra salsa to dip them in!
If you’re looking for a tasty variation of this recipe, try these egg muffins with ham and kale, which are a healthier take on a classic ham and egg breakfast. If these muffins have you craving a quiche, try these muffins with a savory oatmeal crust that’s a lot easier to grab for breakfast than the real thing. If you love artichoke as much as I do, you’ll also love these Spinach Breakfast Egg Muffins With Artichoke.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1/2 pound lean ground beef I use 93% lean
- 1/2 tablespoon taco seasoning
- 3/4 cup salsa of choice
- 6 eggs
- 4 egg whites
- Pinch of salt and pepper
- 1 cup reduced-fat Mexican cheese blend
Instructions
- Preheat your oven to 375 degrees Fahrenheit and generously spray a muffin pan with cooking spray.
- In a large frying pan, heat the olive oil over medium-high heat.
- Add in the ground beef and cook, breaking up, until no longer pink. Add in the taco seasoning and stir until well mixed.
- Remove the pan from the heat and stir in the salsa. Set aside.
- In a large bowl, whisk the eggs and egg whites with a pinch of salt and pepper.
- Using a ladle, divide the eggs between the 12 muffin cavities.
- Divide the beef mixture between the cavities, which is about 2 tablespoons per cavity.
- Finally, top each muffin cavity with 1 lightly heaping tablespoon of the cheese.
- Bake until the eggs are set and lightly golden brown, about 20-23 minutes.
- Let cool in the pan for 10 minutes, and them remove to a wire rack to finish cooling.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Do you have the full macros for this recipe?
Hi Danielle, yes you can find them at the bottom, below the recipe card. Enjoy