![['Close-up view of fluffy chicken taco egg mini muffins, showcasing their texture.', 'Juicy, golden-brown mini muffins filled with chicken and vibrant vegetables.', 'Side view of high-protein chicken taco egg muffins, garnished with chives.', 'Deliciously baked mini muffins with a savory chicken taco filling.']](https://simpleflavoria.com/wp-content/uploads/2026/07/high-protein-chicken-taco-egg-mini-muffins_1_U1.webp)
High-Protein Chicken Taco Egg Mini Muffins
These savory mini muffins pack a protein punch with chicken, eggs, and cheese, perfect for a quick breakfast or snack.
Ingredients
Main
- 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 (Optional)
- to taste salt and ground black pepper
Instructions
- Cook chicken in oil until browned, then add taco seasoning and set aside.
- Preheat oven to 350°F (175°C).
- Mix eggs, cheese, milk, vegetables, hot sauce, salt, and pepper; fold in chicken.
- Pour into mini muffin tins, filling 3/4 full.
- Bake until eggs are set, about 18 minutes.
Notes
For extra flavor, add fresh cilantro or a squeeze of lime before serving.