Taco Egg Muffins – Low Carb, Gluten Free

Name: Taco Egg Muffins – Low Carb, Gluten Free
Prep time: 15 min
Cook time: 25 min
Yield: 6, Makes 6 Servings
Ingredients: ½ cup sour cream; 12 large eggs; ½ cup salsa; 1 cup sharp cheddar cheese, shredded; 8 oz ground beef; 3 tbsp Taco Seasoning (get the recipe here); 2 oz onion, diced; 3 oz mixed bell peppers, diced; 10 black olives, sliced

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By: Kyndra Holley (via Peaceloveandlowcarb)

Original Publish: Nov 25, 2013

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 25 mins

Yields: 6, Makes 6 Servings

Ingredients

½ cup sour cream
12 large eggs
½ cup salsa
1 cup sharp cheddar cheese, shredded
8 oz ground beef
3 tbsp Taco Seasoning (get the recipe here)
2 oz onion, diced
3 oz mixed bell peppers, diced
10 black olives, sliced

Instructions

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.

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Taco Egg Muffins – Low Carb, Gluten Free

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