# What You’ll Need:
→ Pasta and Cheese
01 - 1 cup elbow macaroni, uncooked
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 red bell pepper, finely diced
08 - 1/2 cup canned corn, drained
09 - 1/4 cup red onion, finely diced
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 black pepper
→ Optional Toppings
17 - 1/4 cup salsa
18 - 1/4 cup chopped cilantro
19 - Jalapeño slices, to taste
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with parchment liners.
02 - Boil elbow macaroni in salted water according to package directions. Drain and set aside to cool.
03 - In a large bowl, whisk together eggs, whole milk, sour cream, taco seasoning, shredded cheddar, and grated Parmesan until well incorporated.
04 - Fold in cooked macaroni, red bell pepper, corn, red onion, and half the green onions until evenly distributed.
05 - Divide mixture evenly into the prepared muffin tin, filling each cup approximately three-quarters full.
06 - Bake for 22–25 minutes until muffins are set and lightly golden on top.
07 - Let muffins cool in the tin for 5 minutes. Run a knife around edges to release. Top with salsa, chopped cilantro, remaining green onions, and jalapeño slices if desired. Serve warm.
