Taco Egg Bites

Ingredients

• 1/2 lb ground chicken breast

• 1 tbsp avocado oil

• 10 eggs

• 1 cup nonfat plain Greek yogurt

• 2 tbsp taco seasoning

• 1 medium tomato, diced

• 1 bell pepper, diced

Instructions

1. Heat a pan over medium heat and add avocado oil. Once hot, add the ground chicken and break it up with a spoon as it cooks. When browned, set aside and allow to cool.

2. Preheat the oven to 375º. Fill an oven-safe bowl or tray with water and place it on the bottom rack to increase humidity, which will help create a sous vide-like texture for the eggs.

3. Grease a lined muffin tray with avocado oil spray or another cooking spray.

4. In a large mixing bowl, whisk together the eggs, Greek yogurt, and taco seasoning until smooth. Alternatively, use an immersion blender or a regular blender for a smoother consistency.

5. Evenly distribute the ground chicken, tomatoes, and bell peppers among the muffin wells.

6. Pour the egg mixture into each muffin well, filling them evenly.

7. Bake for 30 minutes, or until the eggs are set.

Serves: 5 (4 egg bites = 1 serving) Time: 45 minutes Calories: 272 Protein: 29g Carbs: 10g Fat: 13g

MEAL PREP NOTE: I store 3 servings of egg bites in the fridge and freeze the rest. To reheat, microwave thawed egg bites with a splash of water for 1 minute, or heat them in a covered pan with a splash of water over medium heat for 5 minutes until warmed through.