Mac and Cheese Taco Egg (Printable Version)

Creamy mac, taco spices, and eggs baked into hearty handheld muffins with fresh vegetable mix.

# What You’ll Need:

→ Pasta and Cheese

01 - 1 cup elbow macaroni, uncooked
02 - 1 cup shredded sharp cheddar cheese
03 - 1/4 cup grated Parmesan cheese

→ Eggs and Dairy

04 - 6 large eggs
05 - 1/2 cup whole milk
06 - 1/4 cup sour cream

→ Vegetables

07 - 1/2 cup red bell pepper, finely diced
08 - 1/2 cup canned corn, drained
09 - 1/4 cup red onion, finely diced
10 - 1/4 cup sliced green onions

→ Taco Seasoning

11 - 1 teaspoon chili powder
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon garlic powder
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon black pepper

→ Optional Toppings

17 - 1/4 cup salsa
18 - 1/4 cup chopped cilantro
19 - Jalapeño slices, to taste

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with parchment liners.
02 - Boil elbow macaroni in salted water according to package directions. Drain and set aside to cool.
03 - In a large bowl, whisk together eggs, whole milk, sour cream, taco seasoning, shredded cheddar, and grated Parmesan until well incorporated.
04 - Fold in cooked macaroni, red bell pepper, corn, red onion, and half the green onions until evenly distributed.
05 - Divide mixture evenly into the prepared muffin tin, filling each cup approximately three-quarters full.
06 - Bake for 22–25 minutes until muffins are set and lightly golden on top.
07 - Let muffins cool in the tin for 5 minutes. Run a knife around edges to release. Top with salsa, chopped cilantro, remaining green onions, and jalapeño slices if desired. Serve warm.

# Additional Tips::

01 -
  • Quick to make with everyday ingredients
  • Perfect for grab and go breakfasts or snacks
  • Kid friendly and easily customizable for picky eaters
  • Vegetarian and protein rich so everyone can enjoy
02 -
  • Portable breakfast made in advance for the week
  • Can be frozen and reheated for quick meals
  • Satisfies everyone from kids to adults every time
03 -
  • Do not overfill the muffin cups or the muffins can overflow and stick
  • Toast the spices in the egg mixture for a richer aroma and always let the muffins cool for five minutes before removing from the tin This keeps them from breaking apart
  • If making for a party offer a toppings bar so each guest can customize their own muffin I learned to always prep a second batch because they will vanish fast

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