These tasty Tex Mex Egg Muffins are packed full of big, bold, delicious flavour. They're one of my favourite ways to enjoy a healthy and hearty grab-and-go breakfast that I can easily meal prep in advance to enjoy during those busy mornings.
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What Are Egg Muffins?
Egg muffins are essentially mini frittatas that are made by mixing together scrambled eggs with savoury fillings such as veggies, meats, and cheese. When baked, they produce a soft and fluffy texture that's bursting with delicious goodness. I especially love how easy they are to meal prep and just grab-and-go during those busy mornings - it makes my mornings so much easier knowing I've got a healthy and hearty breakfast waiting for me, without the hassle of whipping up a fresh omelette from scratch each morning.
Why You'll Love This Recipe
There are many reasons why egg muffins have a special place in my weekly breakfast rotation. They blend convenience, nutrition, and deliciousness, making them a perfect solution for busy mornings (and give me a bit of extra time to sleep in, with breakfast ready to go!). These Tex Mex Egg muffins in particular are made with seasoned and sautéed ingredients, which really helps elevate their taste.
Finding quick, nutritious, and tasty breakfasts can often be a challenge, but these little wonders tick all the boxes. What exactly makes them such a breakfast hit?
- Versatile - with endless ingredient combinations, you can whip up a variety of flavours (like this Mexican-infused recipe!) or tailor them to fit specific dietary requirements.
- Reduce food waste - say goodbye to forgotten veggies and meats in the fridge! Egg muffins are a fantastic way to use up leftover ingredients.
- Nutritious and wholesome - packed with protein and made from natural ingredients, they offer a healthier alternative to many store-bought breakfast items.
- Dietary friendly - whether you're keto, gluten-free, or watching your carbs, egg muffins cater to various dietary needs.
- Beginner friendly - No culinary skills required! These muffins are a cinch to make, perfect for both novice and seasoned cooks alike.
- Bake or air fry - whether you prefer traditional baking or the speed of an air fryer, you have the flexibility to choose your preferred cooking method.
- Meal prep champ - easily store them in the fridge or freezer, making them an ideal make-ahead breakfast option to simplify your mornings.
- Savoury delight - unlike many sweet breakfast choices, these savoury egg muffins offer a satisfying alternative, ideal for those seeking to reduce sugar intake.
Ingredients
Please see recipe card below for exact quantities.
- Egg base: eggs, egg whites, taco seasoning
- Fillings: ground pork sausage, red and green peppers, onions, corn, taco seasoning
- Toppings: shredded Tex Mex cheese, red chili flakes
Substitutions
There are so many ingredients you can use as substitutions.
- Eggs - instead of using whole eggs, you can substitute ¼ cup (60 ml) of liquid egg whites for every 1 large egg you want to replace.
- Meats - instead of ground pork sausage, you can use chorizo, ground beef, or ground turkey for a leaner option.
- Veggies - while red and green peppers, onions, and corn are typically common in Tex Mex taco dishes, you can also add black beans, chiles or jalapeños for a kick.
- Tex Mex cheese - instead of a Tex Mex blend, you can use cheddar or Monterey Jack.
- Taco seasoning - if you don't have taco seasoning at home, you can use a more simplified combination of chili powder, paprika, garlic powder, onion powder, and cumin.
Instructions
STEP 1: Prep ingredients by finely chopping vegetables and grating any cheeses if necessary. Make sure to cut everything into small pieces to ensure even distribution throughout the egg muffins.
STEP 2: In a skillet over medium-high heat, sauté the ground pork sausage for a few minutes until browned and in tiny pieces.
STEP 3: Add in chopped vegetables and sauté for a few minutes. Mix in taco seasoning until well combined, and then remove from heat to set aside.
STEP 4: In a large measuring cup or mixing bowl, mix the egg base ingredients with a whisk.
STEP 5: Grease a 6-cup muffin tin with cooking spray (or double the ingredients if using a 12-cup muffin tin). Then add in the sautéed ingredients, distributing them evenly in each cup.
STEP 6: Pour the egg mixture into each cup in equal portions. Sprinkle the cheese and chili flakes on top.
STEP 7: Bake it in the oven for 20 minutes at 350°F/177°C, or in the air fryer for 12-15 minutes at 300°F/149°C.
STEP 8: When done, take it out and let it cool down for a few minutes. The egg muffins should slide right out with a butter knife. Enjoy!
Equipment
When it comes to baking, I love using my compact mini oven from Breville. It not only spares me the hassle of firing up my main oven (and heating up the whole kitchen), but it also pre-heats much faster, while delivering perfectly cooked results every single time. As for air frying, my go-to is this dedicated air fryer from Cosori. It cooks very quickly with perfect results every time, and the basket is a breeze to clean.
Storage
These egg muffins are meal prep champions thanks to their excellent storage capabilities. Pop them in the fridge, and they'll stay fresh for up to 4 days. If you need them to last longer, just stick them in the freezer where they'll stay fresh for 2 to 3 months. Just remember to store them in an airtight container with a secure lid to keep them fresh and prevent freezer burn.
Toasty's Tips
- Whisk your egg mixture in a large measuring cup instead of a mixing bowl. It's much easier to pour when you're portioning out the mixture into the muffin tin cups.
- Feeling adventurous? Add some chopped chiles or jalapeños for an extra spicy kick!
- Got leftovers in the fridge? Perfect! Use up those veggies and meats by whipping up a batch of egg muffins whenever you have ingredients to spare.
- When chopping up ingredients, dice them into tiny pieces for even distribution throughout the batter, ensuring every bite is packed with flavor.
FAQ
Can I make this in the microwave?
While I suggest baking in an oven or air fryer for optimal results, you can also cook your egg mixture in the microwave. Just pour and mix the ingredients into a microwave-safe container, like a greased ramekin or coffee mug. Heat it on high for roughly 60 seconds (microwave cooking times vary). Check for doneness, and if necessary, continue reheating in short increments (about 10 seconds at a time) until fully cooked.
Can I use fewer eggs?
For sure! To reduce the number of eggs in your recipe, you can easily substitute 1 large egg with ¼ cup (60 ml) of liquid egg whites. For instance, if your recipe calls for 6 eggs, you could use 4 eggs plus ½ cup (125 ml) of egg whites, or 2 eggs plus 1 cup (250 ml) of egg whites. However, I suggest keeping at least some whole eggs in the mix to maintain that spongy and fluffy texture when baked.
Why are my egg muffins sticking to the muffin tin after baking?
Be sure to grease the insides of your muffin tray cups with cooking oil or spray before pouring in your egg batter. After pouring, refrain from stirring the egg mixture. If needed, gently run a butter knife along the edges of the egg muffin before baking. For easier removal, consider using silicone muffin cups that fit snugly into the tray and can be effortlessly popped out after baking.
Other Egg Muffin Recipes to Try
Check out these other easy and delicious Egg Muffin recipes:
📖 Recipe
Tex Mex Egg Muffins
Suggested Equipment
Ingredients
Egg base:
- 4 large eggs
- ½ cup liquid egg whites
- ½ tablespoon taco seasoning
Sautéed fillings:
- ½ lb ground pork sausage
- ¼ cup red bell peppers - chopped
- ¼ cup green bell peppers - chopped
- ¼ cup onions - diced
- ¼ cup corn
- ½ tablespoon taco seasoning
Toppings:
- ¼ cup tex mex cheese
- red chili flakes - sprinkle
For non-stick surface:
Instructions
- Prep ingredients by finely chopping vegetables and grating any cheeses if necessary. Make sure to cut everything into small pieces to ensure even distribution throughout the egg muffins.
- In a skillet over medium-high heat, sauté the ground pork sausage for a few minutes until browned and in tiny pieces.
- Add in chopped vegetables and sauté for a few minutes. Mix in taco seasoning until well combined, and then remove from heat to set aside.
- In a large measuring cup or mixing bowl, mix the egg base ingredients with a whisk.
- Grease a 6-cup muffin tin with cooking spray (or double the ingredients if using a 12-cup muffin tin). Then add in the sautéed ingredients, distributing them evenly in each cup.
- Pour the egg mixture into each cup in equal portions. Sprinkle the cheese and chili flakes on top.
- Bake it in the oven for 20 minutes at 350°F/177°C, or in the air fryer for 12-15 minutes at 300°F/149°C.
- When done, take it out and let it cool down for a few minutes. The egg muffins should slide right out with a butter knife. Enjoy!
Notes
- Video: Watch the step-by-step video tutorial here.
- Storage: Typically, you can store egg muffins in the fridge for up to 4 days, or in the freezer for 2 to 3 months. Make sure to use a sealable container to ensure freshness.
- Whisk your egg mixture in a large measuring cup instead of a mixing bowl. It's much easier to pour when you're portioning out the mixture into the muffin tin cups.
- Feeling adventurous? Add some chopped chiles or jalapeños for an extra spicy kick!
- Got leftovers in the fridge? Perfect! Use up those veggies and meats by whipping up a batch of egg muffins whenever you have ingredients to spare.
- When chopping up ingredients, dice them into tiny pieces for even distribution throughout the batter, ensuring every bite is packed with flavor.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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