High-Protein Chicken Taco Egg Mini Muffins recipe
All Recipes Appetizers and Snacks Meat and Poultry Chicken
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
Nutrition Info
- 42.1 caloriescarbohydrate: 0.9 gcholesterol: 41.8 mgfat: 2.8 gfiber: 0.1 gprotein: 3.3 gsaturatedFat: 1.2 gservingSize: -sodium: 76.3 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions High-Protein Chicken Taco Egg Mini Muffins
Directions
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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.