Creamy pasta, zesty taco spices, and eggs baked into muffins for a savory, portable treat anytime.
# Components:
→ 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
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line each well with parchment liners.
02 - Boil elbow macaroni in salted water as per package directions until al dente. Drain and allow to cool slightly.
03 - Combine eggs, whole milk, sour cream, taco spices, shredded cheddar, and grated Parmesan in a large mixing bowl. Whisk thoroughly until homogenous.
04 - Incorporate cooked macaroni along with red bell pepper, canned corn, diced red onion, and half of the sliced green onions. Mix until evenly distributed.
05 - Spoon the mixture evenly across all muffin wells, filling each about three-quarters full.
06 - Bake in preheated oven for 22 to 25 minutes until egg muffins are set and golden on top.
07 - Allow muffins to cool for 5 minutes in the pan. Gently release by running a knife around each edge. Top warm muffins with salsa, fresh cilantro, remaining green onions, and jalapeño slices if desired.
