Chicken Breakfast Egg Muffins
These Chicken Breakfast Egg Muffins are quick and easy to prepare. They are made with eggs, chicken, and lots of vegetables. They contain a good amount of protein and are perfect for on the go.
Why You Will Love This Recipe
Quick and Easy. Preparing the muffins took under 35 minutes. They are made with simple ingredients found at many grocery stores.
Nutritious. These delicious muffins provide essential nutrients like protein, vitamins, and minerals.
Customizable. You can customize them to your liking. For instance, you can substitute feta cheese for cottage cheese and chicken for ground turkey.
Good amount of protein. Easy serving has about 10-12 grams of protein.
Ingredients Needed for Chicken Breakfast Egg Muffins
- Eggs are a good source of protein. They also contain all nine essential amino acids.
- Shredded rotisserie chicken is a good source of protein. You can substitute it for shredded chicken breast.
- Red bell pepper is an excellent source of vitamin C and A and a good fiber source. You can substitute red bell pepper with Roma tomatoes.
- Baby spinach is a good source of Vitamins A, C, iron, and antioxidants.
- Feta cheese is a good source of protein. It can be substituted with cottage cheese.
- Cheddar cheese is a good source of protein.
- Onions may help promote healthy digestion.
- Seasoning. I used black pepper, salt, garlic powder, and oregano.
How To Make Chicken Breakfast Egg Muffins
Wash and chop the red bell pepper. Finely chop the onion and baby spinach.
Add the eggs and seasoning to a mixing bowl and whisk. Add the chopped bell pepper, onion, baby spinach, feta cheese, cheddar cheese, and shredded chicken and combine with a spoon.
Grease the muffin pan with some oil and add the egg mixture.
Preheat oven to 375°F. Transfer the muffin pan to the oven and bake for 17-20 minutes.
Allow to cool for a few minutes and remove from the muffin pan.
Add muffins to an airtight container and store them in the refrigerator for 3-4 days. When ready to serve, heat in the microwave for a minute and enjoy! Please look at the recipe card below for a detailed recipe.
Commonly Asked Questions
How do you store these egg muffins? You can store them in an airtight container in the refrigerator for 3-4 days or freeze them for a week.
What can I substitute chicken with? Cooked ground turkey, turkey bacon, and chicken sausage are good options.
Can these muffins be heated before eating? They can be heated in the microwave for a minute. I sometimes eat them cold, and they taste delicious.
More Breakfast Recipes You Will Love
Cottage Cheese Egg and Vegetable Muffins with Turkey Bacon
Baked Oats With Cottage Cheese and Blueberries
Chicken Breakfast Egg Muffins
Ingredients
- 8 eggs
- 1 cup Shredded rotisserie chicken
- 1 cup red bell pepper
- ¼ cup onion
- ½ cup feta cheese
- 1-2 cups baby spinach
- ¼ cup cheddar cheese
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp oregano
- salt to taste
Instructions
- Wash and chop the bell pepper. Finely chop the onion and baby spinach.
- Add the eggs and seasoning and whisk in a large mixing bowl. Add chopped bell pepper, onion, baby spinach, shredded chicken, feta cheese, and cheddar cheese and combine with a spoon.
- Grease the muffin pan with some oil and add about ¼ cup of the egg mixture to each muffin cup.
- Preheat oven to 375 degrees ℉.
- Transfer the muffin pan to the oven and bake for 17-20 minutes at 375 degrees ℉.
- Allow to cool, then store in an airtight container in the refrigerator for 3-4 days.
- When ready to serve, heat in the microwave for a minute and enjoy!
