Chicken and Spinach Egg Muffin Cups are a tasty, customisable high-protein breakfast or snack! Mix them with your favourite veggies, cheeses, and animal proteins for a tasty portable breakfast!
INGREDIENT
– 1 Tbsp avocado oil– 1 cup yellow onion finely chopped– 1 cup red bell pepper finely chopped– 2 cups baby spinach– 6 ounces cooked chicken breast chopped*– ½ cup sun-dried tomatoe– 5 large egg– ¾ cup egg whites about 6 egg white– ½ cup feta cheese
Preheat the oven to 350°F. Heat avocado oil in a large skillet on medium-high. Soften onion in 2–3 minutes of sautéing.
Step 1
INSTRUCTIONS
Add bell pepper and spinach and cook until wilted. Stir in chopped chicken and sun-dried tomatoes.
Step 2
After baking, spraying muffin tin holes makes egg muffins easy to remove. Evenly fill 12 muffin holes with spinach and chicken.
Step 3
Whisk eggs and egg whites in a bowl or cup. Salt or dried herbs work here. Mixing bowls with pour spouts make egg pouring easier. Large measuring cups (3+ cups) work too.
Step 4
Beat eggs and fill muffin holes 3/4 full. Top with feta. Cook muffins on the centre rack of a preheated oven for 20–25 minutes.
Step 5
Check the muffins' internal temperature with a meat thermometer. They're done at 190°F.
Step 6
Let mini frittatas cool completely. Some muffins will stick to the pan if removed before cooling. Butter knives are used to remove cooled egg muffins from the muffin tray.
Step 7
Serve and enjoy! Serve egg muffins with hash browns or home fries for weekend family breakfasts.
Step 8
See Also
See Also
Lemon Garlic Rosemary Sheet Pan Chicken and Vegetables Recipe