Breakfast Taco Egg Muffins

taco muffins.JPG
taco muffins.JPG

Health & Fitness Enthusiast, Alisa Fairbanks made hearty breakfast taco egg muffins! Click here for more information about Alisa.

Breakfast Taco Egg Muffins

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

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

Servings: 10


  • 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


  • Preheat oven to 350 degrees F. Line a muffin tin with paper liners (makes 10) and set aside.
  • In a large bowl, whisk the eggs, coconut milk, cumin, chili powder, granulated garlic, oregano, paprika, sea salt and black pepper.
  • Then, add the green onion, cilantro, jalapeño, tomato and arugula. Stir well to incorporate.
  • 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.
  • Once done, cool for 5 minutes in the muffin tin before removing. Then, muffins on cooling rack to cool further.