Ingredients
8 large eggs
1/4 cup milk
1 cup cooked chicken breast, diced
1/2 cup baby spinach, roughly chopped
1/2 cup red bell pepper, finely diced
1/4 cup red onion, finely diced
1/2 cup shredded cheese
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Olive oil or cooking spray
Instructions
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or cooking spray
In a bowl, whisk eggs and milk until frothy
Fold in cooked chicken, spinach, bell pepper, and red onion
Add shredded cheese (if using), garlic powder, paprika, salt, and pepper
Divide the mixture evenly among the muffin cups
Bake for 15-20 minutes, or until golden and firm to the touch
Let cool completely before storing
Notes
Use turkey as a vegan-friendly protein
Omit cheese for a dairy-free version
Store in an airtight container in the fridge for up to 5 days
Silicone muffin pans make for easy release
Substitute milk with unsweetened plant milk if nondairy needed
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High protein
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 12g
- Cholesterol: 190mg