Creamy macaroni, taco spices, and eggs baked into protein-rich, handheld breakfast muffins.
# Ingredients:
→ Pasta and Cheese
01 - 1 cup uncooked elbow macaroni
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 finely diced red bell pepper
08 - 1/2 cup drained canned corn
09 - 1/4 cup finely diced red onion
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 ground black pepper
→ Optional Toppings
17 - 1/4 cup salsa
18 - 1/4 cup chopped cilantro
19 - Jalapeño slices, to taste
# Instructions:
01 - Preheat oven to 350°F (175°C). Generously grease a 12-cup muffin tin or insert parchment liners.
02 - Boil elbow macaroni in salted water per package guidelines until al dente. Drain thoroughly and allow to cool.
03 - In a large mixing bowl, whisk eggs, whole milk, sour cream, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Blend in shredded cheddar and grated Parmesan.
04 - Fold cooked macaroni, red bell pepper, corn, red onion, and half the green onions into the egg mixture.
05 - Spoon the prepared mixture evenly into each muffin cup, filling each about three-quarters full.
06 - Place in the preheated oven and bake for 22 to 25 minutes until set and surface turns golden.
07 - Allow muffins to rest in the tin for 5 minutes. Run a knife gently around edges to loosen. Garnish with salsa, cilantro, remaining green onions, and jalapeño slices if desired. Serve warm.
