Easy to Make Taco Egg Muffins

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Easy to Make Taco Egg Muffins

Easy to Make Taco Egg Muffins

This version of egg muffins takes all of the delicious flavors of taco night and packs it into a guilt-free, low carb meal that’s perfect for on-the-go. They are easy to prep on the weekend and pack throughout the week instead of a high carbohydrate snack. 

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 184 kcal

Ingredients

  • 1 lb ground beef
  • 1 teaspoon chili powder
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • Pinch of garlic powder
  • Dash of sea salt
  • 12 organic, free range eggs
  • 4 green onions, finely chopped
  • Handful of sliced olives
  • 2 tomato, chopped

Instructions

  1. Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners or grease with coconut oil.

  2. In a skillet brown the beef over medium heat. Add in the chili powder, paprika, cumin, onion powder, garlic powder and sea salt. Remove from heat and drain. 

  3. In a bowl, mix up the eggs, add the browned, seasoned beef, chopped green onions, sliced olives and chopped tomato. 

  4. Fill 6 muffin tins with the mixture and bake for 20-22 minutes, or until the egg are fully set. Enjoy!

  5. Nutritional Analysis: One serving equals: 184 calories, 13g fat, 225mg sodium, 10g carbs, 5g fiber, and 9g protein 

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