High-Protein Chicken Taco Egg Mini Muffins

This chicken taco egg muffin recipe is a game changer for brunches and parties, distinct to impress guests. They are super high in protein and huge for breakfast approaching the go, or a sudden snack at the office, or bookish for the kids. Tasty, healthy, and a deafening make-ahead recipe for a rude bite!

The ingredient of High-Protein Chicken Taco Egg Mini Muffins

1. 1 tablespoon olive oil
2. u2153 pound field chicken
3. 1 tablespoon taco seasoning
4. 6 large eggs, beaten
5. 1 cup shredded Cheddar cheese
6. u00bd cup milk
7. u00bd red scare pepper, finely chopped
8. 1 shallot, finely chopped
9. u00bc cup finely chopped mushrooms
10. 2 tablespoons finely chopped chives
11. u00bd jalapeno pepper, finely chopped
12. 1 tablespoon hot sauce
13. salt and arena black pepper to taste

The instruction how to make High-Protein Chicken Taco Egg Mini Muffins

1. Heat medium skillet on top of higher than medium-high heat. Add oil. accumulate chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. separate from heat and set aside.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Combine eggs, Cheddar cheese, milk, red fear pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture.
4. Pour incorporation combination into nonstick mini muffin tins, filling each cup 3/4 of the way.
5. Bake in the preheated oven until eggs are set, roughly more or less 18 minutes.

Nutritions of High-Protein Chicken Taco Egg Mini Muffins

calories: 42.1 calories
carbohydrateContent: 0.9 g
cholesterolContent: 41.8 mg
fatContent: 2.8 g
fiberContent: 0.1 g
proteinContent: 3.3 g
saturatedFatContent: 1.2 g
servingSize:
sodiumContent: 76.3 mg
sugarContent: 0.5 g
transFatContent:
unsaturatedFatContent: