High Protein Chicken Taco Egg Mini Muffins

Ingredients

• 2 cups cooked, shredded chicken
• 1/2 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1/2 cup salsa
• 1/2 cup shredded cheese
• 1 teaspoon taco seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 6 eggs
• 1/2 cup milk
• 1/2 cup flour

Directions

1. Preheat the oven to 375°F.
2. In a large bowl, mix together the chicken, tomatoes, onions, bell peppers, salsa, cheese, taco seasoning, garlic powder, black pepper, and cayenne pepper.
3. Grease a 12-cup muffin tin with cooking spray and divide the chicken mixture evenly among the muffin cups.
4. In a separate bowl, whisk together the eggs, milk, and flour until smooth.
5. Pour the egg mixture into the muffin cups, filling each one about 3/4 of the way full.
6. Bake in preheated oven for 20 minutes, or until the muffins are golden brown and set in the middle.
7. Let cool for 5 minutes before serving.

Interesting Facts

• These mini muffins are a great way to get more protein in your diet without sacrificing flavor!
• You can customize the ingredients in these muffins to suit your own tastes.
• These muffins can be frozen and reheated for an easy breakfast or snack on the go.