- 1 tablespoon olive oil
- 1/3 pound ground chicken
- 1 tablespoon taco seasoning
- 6 large eggs, beaten
- 1 cup shredded Cheddar cheese
- 1/2 cup milk
- 1/2 red bell pepper, finely chopped
- 1 shallot, finely chopped
- 1/4 cup finely chopped mushrooms
- 2 tablespoons finely chopped chives
- 1/2 jalapeno pepper, finely chopped
- 1 tablespoon hot sauce (optional)
- salt and ground black pepper to taste
- 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.
06/19/2019
recipepes.com
high-protein chicken taco egg mini muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
