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Practical Cooking Tips
- Use cooked, shredded chicken to save time and ensure the muffins stay moist.
- Avoid overmixing the batter to keep the muffins tender and fluffy.
- Bake in a preheated oven and check for doneness by inserting a toothpick into the center; it should come out clean.
Ingredients 0/12
Why This Recipe Is So Tasty
Step 1
Gently heat a medium skillet over medium-high heat and adding a little oil. Toss in the chicken and cook it until it’s nicely browned, about 5 to 7 minutes. Sprinkle in the taco seasoning, give it a good stir, then take the pan off the heat and let it sit for a bit.
Step 2
Preheat your oven to 350°F (175°C). In a big bowl, whisk together the eggs, Cheddar cheese, milk, and all the veggies—red bell pepper, shallot, mushrooms, chives, and jalapeño. Add a splash of hot sauce and season with salt and pepper to taste.
Step 3
Once the chicken has cooled down, fold it into the egg mixture. Spoon the batter into a nonstick mini muffin tin, filling each cup about three-quarters full.
Step 4
Pop the muffins into the oven and bake until the eggs are set, which should take around 18 minutes. Let them cool slightly before digging in!
