Description
These 5-minute chicken and egg muffins are the ultimate quick breakfast for busy mornings. Packed with protein and easy to customize with your favorite veggies and spices, these muffins are perfect for a portable, nutritious start to your day. Make them ahead of time for even more convenience!
Ingredients
Scale
- 1 cup shredded chicken (cooked)
- 4 large eggs
- 1/4 cup chopped bell peppers
- 1/4 cup chopped spinach
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil (for greasing muffin tin)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin with olive oil or non-stick spray.
- In a mixing bowl, whisk the eggs. Add the shredded chicken, chopped bell peppers, spinach, and cheese (if using). Season with salt and pepper.
- Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 10-12 minutes, or until the eggs are fully set and lightly golden on top.
- Let the muffins cool slightly before removing them from the tin. Serve immediately or store in the fridge for an easy grab-and-go breakfast.
Notes
- These muffins can be made ahead and stored in the fridge for up to 4 days.
- Feel free to swap out the veggies for whatever you have on hand—mushrooms, zucchini, or tomatoes also work great!
- Add a sprinkle of hot sauce or salsa for an extra kick.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: Makes 6 muffins
- Calories: 150 per muffin
- Fat: 9g
- Carbohydrates: 2g
- Protein: 14g
Keywords: Chicken breakfast recipes, Quick chicken breakfast