Save Mac and cheese taco egg muffins are a delicious twist on breakfast or brunch that brings together creamy noodles, zesty seasonings, and eggs in perfectly portable muffin form. They are great for meal prepping or serving a crowd, and always add a little fun to the table.
I whipped up these muffins for a weekend get together and they were a surprise hit with both the adults and kids. This recipe has quickly become a regular in our breakfast rotation and is a lifesaver when mornings get hectic.
Ingredients
- Elbow macaroni: Provides a tender bite and forms the comfort food base of the muffins. Try to pick a sturdy pasta that stays firm when baked
- Shredded sharp cheddar cheese: Offers lots of creamy flavor. Use freshly shredded cheese for best melt
- Grated Parmesan cheese: Brings salty, umami depth. Avoid the pre grated can if you can for better texture and taste
- Large eggs: Hold the muffins together and add protein. Farm fresh eggs give the best color and richness
- Whole milk: Gives the filling its creaminess. Use whole for extra flavor but low fat milk works too
- Sour cream: Ensures the muffins stay moist and adds a little tang
- Red bell pepper: Brings color and texture. Choose crisp peppers with glossy skin
- Canned corn: Adds sweetness and bursts of flavor. If you have fresh corn use it for even more pop
- Red onion: Gives gentle sharpness and color. Opt for firm onions without soft spots
- Sliced green onions: Brighten up both the muffin and as a topping. Freshness is key for garnish
- Chili powder: Balances heat and flavor. A mild blend keeps it family friendly
- Ground cumin: Deepens the taco vibes. Pick a fresh jar for the fullest aroma
- Smoked paprika: Adds a subtle earthiness and smokiness. Check for a deep red hue for the freshest batch
- Garlic powder: Provides mellow background flavor. Use garlic granules if that is what you have
- Salt and black pepper: Round everything out. Choose sea salt if available
- Salsa: Brings a juicy topping with customizable heat. Look for your favorite jarred or homemade variety
- Chopped cilantro: Adds a bright herbal finish. Only use fresh
- Jalapeño slices: Give an optional spicy kick. Pick glossy green peppers for best flavor
Instructions
- Preheat and Prepare:
- Set your oven to 350 degrees Fahrenheit. Generously grease a 12 cup muffin tin or line it with parchment muffin liners for easy release later.
- Cook the Macaroni:
- In a large saucepan bring salted water to a boil and add the elbow macaroni. Cook as directed on the package until just al dente then drain completely. Let the noodles cool for several minutes so they do not scramble the eggs in the next step.
- Mix the Wet Ingredients:
- In a roomy mixing bowl whisk together the large eggs whole milk and sour cream until blended and frothy. This creates a custard base that keeps everything light and fluffy.
- Add Seasonings and Cheeses:
- Sprinkle in the taco spices sharp cheddar and Parmesan. Whisk until fully combined so the spices distribute evenly and the cheese is mixed throughout.
- Combine with Veggies and Pasta:
- Fold in the cooled macaroni finely diced red bell pepper sweet corn red onion and half the green onions. Stir gently to avoid breaking up the pasta.
- Fill the Muffin Tin:
- Divide the mixture evenly between the prepared muffin cups. Filling each about three quarters full helps the muffins set perfectly without overflowing.
- Bake to Perfection:
- Bake for twenty two to twenty five minutes until the muffins are puffed and golden with edges just beginning to brown. A skewer in the center should come out clean.
- Cool and Garnish:
- Let the muffins rest in the pan for about five minutes then carefully run a small knife around each muffin to release. Transfer to a wire rack. Top with salsa a sprinkle of cilantro remaining green onions and jalapeño if you love spice. Serve warm or at room temperature.
Save My favorite part of this recipe has to be how the smoked paprika and sharp cheddar mingle for unbeatable flavor. I still remember when my little one grabbed a second muffin before I even sat down I never get tired of that surprised smile.
Storage Tips
Allow muffins to cool fully then transfer to an airtight container in the refrigerator. They will stay fresh for about four days. If you need to keep them longer place them in a zip top bag in the freezer. Reheat directly from chilled or frozen in the microwave or oven. I like to wrap each muffin in a bit of parchment before freezing to reduce sticking.
Ingredient Substitutions
Try any small shaped pasta in place of elbows if that is what you have. Shells or mini penne work well. If you want more protein mix in crumbled cooked sausage or black beans. To make the muffins dairy free use your favorite cheese alternatives and swap the sour cream for a dairy free yogurt.
Serving Suggestions
Serve these egg muffins alongside a fresh fruit salad at brunch or just grab and go with your morning coffee. You can make them heartier by plating with spicy salsa roasted potatoes or even a dollop of guacamole. Kids love them packed in lunchboxes too.
Cultural and Historical Context
This recipe borrows the ultimate comfort food feel of American mac and cheese and infuses it with bold taco spices from Mexican cuisine. The result is a playful mashup as perfect for game day gatherings as it is for weekday breakfasts. It feels nostalgic yet brand new every time.
Seasonal Adaptations
In spring use fresh corn and sweet peppers. Add chopped spinach or zucchini from summer gardens. Toss in roasted diced butternut for fall variety.
Success Stories
Every time I make these muffins for a brunch potluck they disappear before anything else. My nephew who usually protests anything with veggies polishes off three without blinking. Even my cheese loving cousin has requested the recipe twice.
Freezer Meal Conversion
Double the recipe and stash a batch in the freezer for hectic mornings. To reheat just pop the frozen muffin straight in the microwave or warm in a low oven wrapped loosely in foil. They taste just as good as fresh out of the oven.
Save Mac and cheese taco egg muffins bring joy to any breakfast table with their colorful, cheesy goodness. Make a double batch and watch them disappear faster than you expect!
Recipe FAQs
- → Can I use gluten-free macaroni?
Yes, substitute gluten-free elbow macaroni to suit dietary needs while keeping texture similar.
- → How can I make this dairy-free?
Try using non-dairy cheese, plant-based milk, and vegan sour cream. Adjust seasonings as needed.
- → Are these muffins good for meal prep?
Absolutely. Bake ahead, store in the fridge for up to four days, and reheat for a quick breakfast or snack.
- → What toppings pair well with these muffins?
Salsa, cilantro, jalapeños, or avocado slices add freshness, texture, and extra flavor to each serving.
- → Can I add meat or beans?
Yes, stir in cooked sausage or black beans for more protein and heartiness before baking the mixture.
- → What tools are needed to prepare these?
You'll need mixing bowls, whisk, saucepan, measuring cups, spoons, and a 12-cup muffin tin for baking.