Taco Egg Muffins (2 Points+)

TACO EGG MUFFINS ( 2 Points+ )


Taco Egg Muffins



  • 3 – 6 inch stone-ground corn tortillas
  • 12 Jennie-O Lean Turkey Breakfast Sausage Links, cooked according to package instructions and cut in half width-wise
  • 12 Tablespoons roast tomato salsa (or your favorite salsa)
  • 2 cups liquid egg white or egg substitute (1 small box)
  • 1/4 cup (1 ounce) finely shredded low-fat Cheddar cheese
  • 2 Tablespoons chopped fresh cilantro, optional
  • Extra Salsa for topping, optional


  • Preheat your oven to 400.
  • Brown up a package of Jennie-O Lean Turkey Sausage.
  • Spray your muffin pan with nonstick spray and add in your tortillas.  I used 3 corn tortillas cut into 8 wedges, with 2 wedges per muffin tin.
  • Slice your cooked sausages in half and add 1 sausage to each muffin cup.
  • Top with 1 Tbsp of Salsa.
  • I think that the recipe calls for a bigger muffin tin than what I was using.  The recipe says to use 3 Tbsps Egg Whites, however, I only had room for 2 Tbsps per muffin cup.  I used egg beaters.
  • I had to bake my cups for 20 minutes to get them browned, cooked through and to where they sprang back to the touch.  (The recipe says 10 minutes.)
  • Top each muffin with 1 tsp of cheese.
  • Place pan back in the oven for 1 minute if needed to get it to melt.

This recipe came from Danica’s Daily one of my fave blogs.


2 responses to this post.

  1. […] lunch I packed up a salad and two of the Taco Egg Muffins.  I guess they are technically a breakfast food, but I like them for lunch too.  They remind of a […]


  2. […] was basically just a repeat of yesterday, those very yummy Taco Egg Muffins and some […]


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