Chicken & Spinach Egg Cups Recipe

A delightful, adaptable high-protein breakfast or snack is Chicken and Spinach Egg Muffin Cups! Add your fave veggies, cheeses, and animal proteins for a quick breakfast!

– 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 tomatoes – 5 large eggs – ¾ cup egg whites about 6 egg whites – ½ cup feta cheese


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Preheat the oven to 350°F. Heat avocado oil in a large skillet on medium-high. Soften onion in 2–3 minutes of sautéing.


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Cook spinach and bell pepper till wilted. Add chopped chicken and sun-dried tomatoes.Spraying muffin pan holes helps remove egg muffins after baking.

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Evenly fill 12 muffin holes with spinach and chicken.Whisk eggs and egg whites in a dish or cup.

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Salt or dried herbs work here. Mixing bowls with pour spouts make egg pouring easy. Large measuring glasses (3 cups+) work too.

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Fill muffin holes 3/4 with beaten eggs. Top with feta. On the centre rack, bake muffins for 20–25 minutes in a preheated oven.

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Check the muffins' internal temperature with a meat thermometer.They finish at 190°F. Cool tiny frittatas thoroughly.

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When removed before cold, some muffins stick to the pan. Use a butter knife to remove egg muffins from the tin after cooling.

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Serve and enjoy! Serve egg muffins with hash browns or home fries for weekend family breakfasts.

Also See

Lemon Garlic Rosemary Sheet Pan Chicken and Vegetables Recipe