Have you ever had a taco omelet? This recipe is like a more portable version of that same omelet. The perfect recipe to make ahead of time and eat for breakfast throughout the week. Egg muffins are one of my favorite ways to use up leftovers. Just take any leftover meat and vegetables I have on hand, whisk them in with some eggs and bake them into beautifully delicious little breakfast muffins. Two of my favorite variations are these Buffalo Chicken Egg Muffins and these Chicken Pot Pie Egg Muffins. I even have an entire round up of 28 Grab and Go Low Carb, Keto Egg Muffin Recipes.
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Taco Egg Muffins – Low Carb, Gluten Free
- Total Time: 40 minutes
- Yield: Makes 6 Servings
Ingredients
- 8 oz ground beef
- 3 tbsp Taco Seasoning (get the recipe here)
- 2 oz onion, diced
- 12 large eggs
- 1 cup sharp cheddar cheese, shredded
- 3 oz mixed bell peppers, diced
- 10 black olives, sliced
- ½ cup sour cream
- ½ cup salsa
Instructions
- Preheat oven to 350° Lightly oil a muffin tin. Or you can use a non-stick silicone bakeware. (Get it here) In a large skillet over medium-high heat, add ground beef and onions. Sauté until ground beef is browned. Drain excess grease from pan. Mix in ⅓ cup water and taco seasoning. Reduce heat to low and allow to simmer 3-4 minutes until thickened.
- In a large mixing bowl, fork whisk eggs. Mix in cheese, bell peppers, and olives.
- Mix meat into egg mixture. Pour mixture into muffin tin. This should fill 12 spots. Bake for 25 minutes.
- Top each muffin with sour cream and salsa prior to serving.
Notes
Per Serving - Calories: 330 | Fat: 17g | Protein: 21g | Net Carbs: 6g
- Prep Time: 15 minutes
- Cook Time: 25 minutes
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***
Yvonne Mitchell says
I find some of the egg muffins are a big to "rough" in texture. Not sure if you know what I mean. Would it hurt if I added some heavy cream to make them a big softer or silkier like a quiche. I know they won't hold up so well to stand up on their own, but was wondering if you've tried anything like that. All your egg muffins look so delicious, I don't want to miss out on the tasting part and the variety I can have with them. Thanks so much. I really do love your recipes!
Peace Love and Low Carb says
Hi Yvonne, Yes you absolutely could add heavy cream. In fact, I add cream to all of my egg muffin recipes now. It makes them light and fluffy. So good!
amym says
I made these this morning. They are delicious! I added some green onions to the eggs.
Christy says
Do you think you could use egg beaters as a substitute for the eggs?
Danielle says
Just pulled these out, absolutely delicious!
Janet says
Are you sure this requires a dozen eggs? Generally to hold a meatloaf together we use 1 egg per pound of meat. Not even a quiche uses a dozen. Am I confuesed about the texture we're trying to achieve?
Peace Love and Low Carb says
They are egg muffins, not meatloaf. It is an egg based breakfast. Think of it like mini fritattas or baked omelets
Lisa says
Can you bake these and keep leftovers for the week.? How long can you keep them in the fridge before eating? Thanks !
Peace Love and Low Carb says
These are a great make ahead option. I would only keep them in the fridge for about 3 or 4 days but I also think they will freeze well.
Matthew @ My Little Eye Surgery says
Great, thanks for sharing!