High Protein Taco “Muffins”
You could use this base to make other flavors of “muffins!” Cheeseburger…buffalo chicken…even a breakfast egg muffin. I think this base helped it to not be runny, as some egg muffins can be. You could use ground sausage and add bell peppers and onions.
Ingredients:
1 lb Ground Beef, I used 96/4
Seasoning mix (or swap for taco seasoning):
1 Tbsp Paprika
1 tsp Chili Powder
1/2 tsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Black Pepper
Taco Mixture:
3 oz Loaded Taco Quest Chips, crunched up or finely ground
1 cup liquid egg whites
1/2 cup fat-free plain greek yogurt
1 cup Mexican blend shredded cheese
1/4 cup salsa (I used Mango Habanero)
1/4 cup sliced jalapeños, optional
Instructions:
Preheat oven to 400F and spray a 12-muffin tin or use silicone molds.
Cook the ground beef over medium-high heat until no pink remains. Finely crumble the beef as it cooks. Towards the end of cooking, add the spices and stir well. Remove to cool.
Crush the chips either in their bag or in a plastic bag (or you could throw them in a food processor).
In a large bowl, mix the egg whites, yogurt, salsa, cheese, and optional jalapeños. Fold in the cooked beef and tortilla chips (leave a little to sprinkle on after they are cooked).
Spoon the mixture into the muffin tin (about 1/4 cup each).
Bake for 22-24 minutes or until the “muffins” are cooked in the center and begin to pull away from the edges.
Serve with salsa, greek yogurt, or sour cream. Sprinkle on more crushed chips.
Refrigerate leftovers in an airtight container. You can also freeze them.
