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.
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!
Notes
Please adjust the seasoning to your liking.