Today’s recipe is going to spice up your morning breakfast routine! My recipe for Taco Egg Muffins is grain-free, gluten-free, SCD, Paleo, and 21DSD, not to mention delicious. This recipe will make about 12 muffins, which you can store in the refrigerator for quick breakfasts throughout the week or freeze to enjoy later. They taste great hot, cold or room temperature and are the perfect vessel for your favorite hot sauce and some avocado!
To get the recipe for these Taco Egg Muffins, hop over to Delicious Obsessions, where I am guest posting today!
What is your favorite breakfast food? Tell me about it in the comments!
If you enjoyed the recipes for this egg dish, please check out some of our other favorite egg breakfasts: Swiss Chard and Mushroom Frittata, Scrambled Eggs with Chives and Goat Cheese, and Primal Breakfast Casserole.