Chicken Breakfast Muffins
These chicken and egg muffins don't have to be just for breakfast. This 21 Day Fix approved recipe is also a delicious healthy snack, nutritious lunch and even works for a clean dinner.
Prep Time 1 minute
Cook Time 25 minutes
Total Time 26 minutes
Servings 12 chicken muffins
- 1 tsp coconut oil
- 1/4 cup chopped onion
- 1/2 red pepper diced
- 1 handful baby spinach
- 1 cup cooked chicken
- 5 large eggs
- 2 tbsps milk I used cashew milk
- 1/2 cup cheddar cheese
- 1/4 cup parmesan cheese
Preheat your oven to 350 degrees.
In a medium skillet (over medium heat) heat up the oil and add the onion and pepper. When it's almost done add the spinach and wilt. Add the cooked chicken.
Set aside to cool for 5-10 minutes.
In a medium-sized bowl add your eggs, cheese and milk. Whisk together.
Add the vegetable and chicken mixture to the egg mixture.
Spray muffin tin with non-stick spray and divide the chicken and egg mixture among the 12 tins.
Bake for 25 minutes.
Serving: 1g | Calories: 88kcal | Carbohydrates: 0.7g | Protein: 9.5g | Fat: 5g | Saturated Fat: 2.3g | Cholesterol: 99.9mg | Sodium: 102.8mg | Fiber: 0.1g | Sugar: 0.2g