High-Protein Chicken Taco Egg Mini Muffins - cooking recipe

Ingredients

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

Preparation

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.