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{Note from Jessica: Today’s post is shared by my lovely friend, Marjorie Saveski, author of the This is So Good website. Marjorie is a blogger and a home cook with a passion for real food, health, and fitness. She hopes to share what she has learned through her real life experience and research with her readers. Stop by her site, This is So Good, to find more delicious recipes and helpful health information.}

While November and December seem to be all about delicious dinner parties and sweet indulgences, January is a time for fresh starts and resets. I have never been one to make resolutions, but I do set goals and intentions for the future.

For the past few years, I have been working hard to heal my gut with the end result of balancing my hormones and finally fixing some life-long skin issues. I’m so close! So to reach that finish line, I’ll be setting a couple of goals.

First, I want to continue my focus on clean eating. I will be continuing with a modified Paleo diet that focuses on the SCD (Specific Carbohydrate Diet). The SCD is grain-free, sugar-free, starch-free, and emphasizes unprocessed foods. By focusing on easily digestible carbohydrates, the diet aims to starve out the bad bacteria and yeast that can cause digestive troubles.

My second goal is to maintain a good handle on my sugar intake. In 2009, I made the switch from a low-fat, high-carb, whole-grain diet to a Paleo diet. After several months on the diet, I found that I no longer craved sugary sweet foods and treats. Sweet things just tasted really sweet. Too sweet. And I no longer wanted them. This still holds true today, but I will be the first to admit that dark chocolate calls my name every day. And I often answer that call. Sugar can also cause digestive upset and bacterial imbalance.

These Taco Egg Muffins are perfect for breakfast, lunch, or a quick snack. They are filled with nutritious fat and protein, plus some colorful veggies. Good fats are so important! They are satiating and delicious. By ingesting these healthful fats, you will be able to keep the urge to snack on something sweet before lunch at bay.

Taco Egg Muffins (21DSD, SCD, Paleo) / deliciousobsessions.com

For easy prep, make extra taco meat for dinner and then store the leftovers in the freezer until you are ready to make these muffins. Thaw and add to the recipe. Your prep time will be minutes!

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I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:

  • Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
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Taco Egg Muffins :: Grain & Gluten-Free, 21DSD, SCD, Paleo // deliciousobsessions.com

Taco Egg Muffins :: Grain-Free, Gluten-Free, Dairy-Free

Yield: 12-14 Muffins
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

These Taco Egg Muffins are perfect for breakfast, lunch, or a quick snack. They are filled with nutritious fat and protein, plus some colorful veggies. Good fats are so important! They are satiating and delicious. By ingesting these healthful fats, you will be able to keep the urge to snack on something sweet before lunch at bay.


  • 12 eggs
  • 1 bell pepper (any color you choose), diced small
  • 4 scallions, thinly sliced
  • 1-2 Tablespoons minced cilantro, optional
  • 1/2 teaspoon sea salt
  • 1 pound of prepared taco meat


  1. Preheat your oven to 350 degrees.
  2. Line a sheet pan with parchment and place a muffin tin on top of the sheet pan. Place parchment liners in the muffin tin.
  3. In a large bowl, whisk the eggs.
  4. Add in the rest of the ingredients and stir to combine.
  5. Ladle the mixture into the lined muffin tin, filling each cup almost to the top.
  6. Place the sheet pan with the muffin tin on top into the oven and bake for 40-45 minutes or until the eggs are set.
  7. Remove from the oven and enjoy warm or store in the refrigerator.
  8. To reheat, place in the toaster oven or oven at 200 degrees until warmed through.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 195mgSodium: 372mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 10g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

Hey AIP Friends! Can’t Have Eggs and Struggling with Breakfasts?

I can help! I have done the AIP twice, once for 6 months and the next time for about 18 months and now a large number of my readers are also following the autoimmune protocol for their own healing. I have created a number of AIP compliant recipes for this site, and many can easily be modified to fit your AIP lifestyle.

During my time on the AIP I learned a lot, but breakfasts were, by far, the hardest meals for me to plan out. I was an eggs-for-breakfast kind of gal and turns out, I react to eggs so those for sure had to go. What’s a gal to do when she’s had her favorite go-to breakfast taken away?

Get creative!

Which is what I did, along with the help of 25 other amazing AIP bloggers who all used the AIP to help further along their healing. Together, we created the 85 Amazing AIP Breakfasts eBook (one of the very first digital resources of its kind). The book was coordinated and designed by my friend, Eileen of Phoenix Helix website, and it quickly became a favorite resource in the AIP community!


  • A paleo autoimmune protocol cookbook that is aligned with The Paleo Approach
  • A resource for reversing autoimmune disease
  • The work of 26 AIP bloggers who have used the AIP to improve their own health.
  • 85 curated breakfast recipes from the best of the AIP blogs, including 33 completely new recipes never published before!
  • Over half of the recipes can easily be modified for low-FODMAP, GAPS/SCD, low-histamine, and coconut-free diets using the handy substitution charts included in the book.


  • Delicious beverages like Rooibos “Latte”, Vanilla “Cappuccino”, Smoothies, Liver & Kidney Detox drink, and more!
  • Breakfast bowls like Creamy Grain-Free “Porridge”, Roasted Cinnamon Pear “Oatmeal”, Biscuits & Gravy, Cranachan, and more!
  • Breakfast skillets like Sweet Potato Beef Curry, Rabbit Sweet Potato Hash, Bacon & Veggie Fry-Up, Liver & Mushroom Stir-fry, Zucchini Apple Hash, and more!
  • Soups (yes! You can eat soup for breakfast) like Greek Gyro Soup, Carrot Ginger Halibut Soup, Fragrant Herb & Coconut Chicken Soup, Offal (but now awful!) Stew, and more!
  • Patties like Apple Pie Pork Patties, Ginger Green Onion Patties, Perfect Breakfast Sausage, Tuna Cakes with Green Olives, Cranberry Maple Chicken Patties, and more!
  • Pancakes (yum!) like Sweet Potato Banana Pancakes, Spinach Plantain Pancakes, Fig & Citrus Hand Pies, Plantain Waffles, Cinnamon Crumb Cakes, and more!

Regardless of whether you are just starting out on the AIP or you’re already into the program, this cookbook is the perfect addition to your kitchen. Say goodbye to boring breakfasts and hello to deliciousness every morning! Learn more here and download your copy today (it would make a great gift for a loved one too!) by clicking on this link here, or on the image below.

85 Amazing AIP Breakfasts // deliciousobsessions.com

Ultimate Healthy Living Bundle 2015 // deliciousobsessions.com

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