Taco Egg Muffins

My daughter has been battling yet another cold. So I usually amp up the onions and garlic when we are sick, she is a 3 years old so I have to hide it in the food most of the time because she thinks onions looks like worms! These little egg muffins are super easy to make and take with you for a quick breakfast or any meal for that matter. We had them last night because I worked late and I had nothing prepare! Gasp…I know…me?! Yes, I had not prepared for yesterday but that was okay, we always have yummy food that I can make in a flash, like this one! Makes 12 muffins. Nutritional info based on 1 muffin.


4 whole eggs
1 cup egg whites
1 large red pepper diced
½ small red onion diced
1 tbsp. minced garlic
¼ tsp red pepper flakes
¼ tsp paprika
¼ tsp cumin
¼ tsp garlic powder
¼ tsp chili powder
¼ cup Rice ® brand shredded cheddar cheese or cheese of choice
Non-Stick Spray for the muffin pan


Preheat oven to 350 degrees
Beat the 4 egg whites and combine all ingredients in large bowl
Pour mixture into a greased muffin pan
Bake for 12 to 16 minutes or until golden on top
Let rest for at least 5 minutes and serve warm!

Nutritional Information

Calories: 46
Protein: 4.9
Fats: 2.4 grams
Carbs: 1.5 grams

2 Responses to “Taco Egg Muffins”

  1. Dayna D

    Yes, this recipe calls for 4 whole eggs and 1 cup egg whites to fill all the muffin containers.


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