Go Back
Print
Breakfast taco egg muffins

Breakfast Taco Egg Muffins

Loaded with veggies, spices and fresh herbs, these dairy-free breakfast taco egg muffins are a great grab-and-go breakfast!

Course Breakfast, Snack
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword egg cups, egg muffins
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10

Ingredients

  • 6 eggs, preferably pasture-raised
  • 1/4 cup full-fat coconut milk
  • 1/4 cup green onion, chopped
  • 1 jalapeño pepper, seeded and chopped (keep some of the seeds if you want it spicier)
  • 1 cup cherry tomatoes or other variety, chopped
  • 1-1.5 cups arugula, roughly chopped
  • 1/2 cup cilantro, roughly chopped
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp granulated garlic or garlic powder
  • Sea salt and black pepper, to taste
  • Sliced avocado, for serving, optional

Instructions

  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners (makes 10) and set aside.
  2. In a large bowl, whisk the eggs, coconut milk, cumin, chili powder, granulated garlic, oregano, paprika, sea salt and black pepper.
  3. Then, add the green onion, cilantro, jalapeño, tomato and arugula. Stir well to incorporate.
  4. Divide mixture evenly into 12 muffin tins, filling each about 3/4 full. Place in preheated oven and bake 30-35 minutes or until tops are firm and muffins are cooked through.
  5. Once done, cool for 5 minutes in the muffin tin before removing. Then, muffins on cooling rack to cool further.