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Taco Breakfast Egg Muffins

These 6-ingredient, kid-friendly taco breakfast egg muffins have all the Mexican taste without the carbs! They're an easy, healthy, gluten free and protein packed portable breakfast for busy mornings with only 105 calories!
Course Breakfast
Cuisine American
Keyword breakfast egg muffins, gluten free breakfasts, healthy breakfasts, kid friendly meals
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12


  • 2 tsp Extra-virgin Olive oil
  • 1/2 Lb Lean ground beef I use 93% lean
  • 1/2 Tbsp 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


  • Preheat your oven to 375 degrees 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 12 muffin cavities.
  • Divide the beef mixture between the cavities, which is about 2 Tbsp per cavity.
  • Finally, top each muffin cavity with 1 lightly heaping Tbsp 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.