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Taco Egg Muffins – Low Carb, Gluten Free

  • Total Time: 40 minutes
  • Yield: Makes 6 Servings 1x


  • 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


  1. 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 1/3 cup water and taco seasoning. Reduce heat to low and allow to simmer 3-4 minutes until thickened.
  2. In a large mixing bowl, fork whisk eggs.  Mix in cheese, bell peppers, and olives.
  3. Mix meat into egg mixture. Pour mixture into muffin tin. This should fill 12 spots. Bake for 25 minutes.
  4. Top each muffin with sour cream and salsa prior to serving.


Per Serving - Calories: 330 | Fat: 17g | Protein: 21g | Net Carbs: 6g

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes


  • Serving Size: 2 Egg Muffins