Taco Egg Muffins

All of the flavors of tacos in an egg bite! These are the perfect addition to your morning or dinner lineup, especially in the busy season of school starting. They are gluten free and packed with protein.

I have been struggling with breakfast lately. Nothing seems to sound good and I don't seem to have a lot of motivation to make a fresh breakfast each day. The girls wake up wanting food immediately so I am always looking for things to have on hand in the fridge or freezer for a quick, but healthy breakfast.

I have been making egg muffins for quite a while now. I can mix it up with the meats and veggies but I thought, why not mix it up with the flavors and spices! I had some leftover chorizo sausage in the fridge and that is where the inspiration for these taco egg muffins came from!

These are made gluten free and they are loaded with protein. They are a great way to start your day or great for a snack. They would also be an amazing thing for a school lunchbox. Make up a big batch and use them throughout the week! You will not regret it.

Details and Tips!

These egg muffins are really so easy to make and they are made with ingredients that will keep you fueled all day long.

First, you are going to whisk 6 eggs together with the taco spices. Then you will add in some greek yogurt to add creaminess and even more protein.

After that is all whisked together, you will add in the almond flour and oat flour. Let it sit for just a few minutes so the flours have some time to absorb the liquid. It will become a little thicker and easy to get into the muffin tins.

I like to use a large 3 ounce scoop to get the batter divided evenly into the muffin tins. Once the batter is all distributed between the 12 muffin tins, top with the meat and cheese.

You will bake these for 13-15 minutes or until set. You can let them cool in the muffin pan or on a wire rack! Store them in a glass container in the fridge or freezer to have on hand throughout the week. They will last up to 2 months in the freezer or up to 5 days in the fridge.

What you need!

• eggs
• chili powder
• paprika
• onion powder
• garlic powder
• salt
• pepper
• greek yogurt - you will want full fat greek yogurt here
• oat flour
• almond flour
• cheddar cheese - shredded from the block
• link sausages or whatever your favorite is.
• muffin tin

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Customize!

The spice level of these muffins are pretty low. I do that because I want the girls to be able to eat these. You can add a 1/2 teaspoon of chili powder and paprika if you are wanting it to be a little more spicy. You can use whatever meat you want here. I like the sausage with the taco flavor. I use chorizo as well, which packs an even bigger punch.

The recipe calls for oat flour and almond flour. I know oat flour isn't as common so you could certainly use all almond flour here. The almond flour will add a little more texture to the muffins. You could also use gluten free flour if you have that on hand. As long as you are sticking to two cups of flour, you will have a similar result.

Explore more!

I hope you enjoy these as a way to switch up your breakfast or snack routine! As always, if you make these, let us know what you think in the comments or on social media! We love to see your creations!

Taco Egg Muffins

The egg muffins with a taco refresh! They are great to have on hand for snacks or a quick, savory breakfast.

• 6 eggs (large)
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1/2 cup greek yogurt (full fat)
• 1 cup almond flour
• 1 cup almond flour
• 6 sausage links (chopped into small pieces)
• 1 cup cheddar cheese (shredded)

1. Preheat the oven to 350 degrees.

2. In a large mixing bowl, crack in the eggs and give them a gentle whisk. Add in the chili powder, paprika, salt, pepper, onion powder, and garlic powder. Whisk until combined. Add in the greek yogurt and

3. Add in the greek yogurt and whisk until completely smooth.

4. Add in the almond flour and oat flour and fold it into the egg mixture until there are no more lumps of flour visible. Let the mixture sit for 2 or 3 minutes to give the flours a chance to absorb the liquid. It will become a little thicker while it sits.

5. Using a 3 ounce scoop, divide the batter into each muffin cup. Once it is all distributed into the muffin tin, top with about a tablespoon of the sausage links and some cheese. Divide the sausage and cheese until it is all distributed onto each muffin.

6. Bake for 13-15 minutes or until the muffins are set in the middle and slightly firm to the touch

7. Let cool in the pan for a few minutes before digging in! I like to serve these with greek yogurt for a nice cooling bite.

Breakfast, Snack

American, Mexican

Egg Muffins, Gluten Free

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