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Taco Egg Muffins --

Taco Egg Muffins (3 Ways)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Katja from Savory Lotus
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12 egg muffins 1x


  • 1 tablespoon butter or ghee
  • 1/2 pound ground meat (beef, turkey, or chicken)
  • 2 tsp taco seasoning (like this)
  • 2 tbsp water
  • 9 eggs
  • salt and pepper, to taste


  • 1/4 cup spinach, chopped
  • 3 tbsp red pepper, chopped
  • 2 tbsp black olives, sliced


  • 4 tsp mild green chiles, chopped (I use THIS brand in a can)
  • 1/4 cup cheese, grated


  • 1/4 cup cherry tomatoes, chopped
  • 2 tbsp cilantro, finely chopped


  1. Preheat oven to 350’F.  Liberally grease 12 cavity muffin tin OR use silicone muffin liners.  Set aside.
  2. In a skillet, melt butter/ghee and add ground meat.  Saute until completely browned. Add taco seasoning and 2 tablespoons of water.  Cook for another few minutes until water is cooked off. Turn off heat.
  3. In a large bowl, whisk together 9 eggs and add salt and pepper to taste.
  4. Divide cooked seasoned meat evenly into bottom of the 12 muffin cups (about 2 tablespoons per cup.)  Then divide the 3 egg muffin flavor ingredients into 4 muffin cups each.  Ladle whipped eggs over top.
  5. Bake for 20-22 minutes, until eggs are set and golden. Allow to cool slightly then remove gently by running a butter knife around to loosen.  Enjoy!
  6. Store leftovers in fridge for up to 4 days.