Description
These Chicken Egg Muffins are the ultimate grab-and-go breakfast. Loaded with diced chicken, fresh spinach, and melty cheese, they’re low-carb, high-protein, and totally customizable. Bake a batch at the start of the week and enjoy an easy, satisfying bite whether you’re heading out the door or sitting down to brunch.
Ingredients
8 large eggs
1 cup cooked, diced chicken (breast or thigh)
1 cup fresh spinach, chopped
½ cup shredded cheese (cheddar, mozzarella, or your favorite)
¼ cup milk (optional, for fluffier texture)
½ teaspoon salt
¼ teaspoon black pepper
Optional: chopped onion, bell pepper, herbs
Instructions
Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
In a large bowl, whisk together eggs, milk, salt, and pepper.
Stir in chicken, spinach, cheese, and any optional mix-ins.
Divide mixture evenly among muffin cups.
Bake for 18–22 minutes, or until set and lightly golden on top.
Let cool slightly before removing. Store in the fridge for up to 5 days or freeze for later.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast