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
Ingredient
1
Preheat the oven to 350°F. Heat avocado oil in a large skillet on medium-high. Soften onion in 2–3 minutes of sautéing.
Direction
2
Cook spinach and bell pepper till wilted. Add chopped chicken and sun-dried tomatoes.Spraying muffin pan holes helps remove egg muffins after baking.
3
Evenly fill 12 muffin holes with spinach and chicken.Whisk eggs and egg whites in a dish or cup.
4
Salt or dried herbs work here. Mixing bowls with pour spouts make egg pouring easy. Large measuring glasses (3 cups+) work too.
5
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.
6
Check the muffins' internal temperature with a meat thermometer.They finish at 190°F. Cool tiny frittatas thoroughly.
7
When removed before cold, some muffins stick to the pan. Use a butter knife to remove egg muffins from the tin after cooling.
8
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