Easy to Make Taco Egg Muffins

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


  • 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


  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