Chicken & Spinach Egg Cups
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5.0
3 reviews
Excellent
Chicken & Spinach Egg Cups
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Chicken and Spinach Egg Muffin Cups are easy to customize and make for a lovely high-protein breakfast or snack! Mix them up with your favorite veggies, cheeses, and animal proteins for a tasty grab-and-go breakfast!
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Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the avocado oil in a large skillet over medium-high heat. Add the onion and saute for 2 to 3 minutes, until the onion begins to soften. Add in the bell pepper and spinach and continue cooking and stirring until spinach has wilted. Stir in the chopped chicken and sun-dried tomatoes.
- Spray the holes of a muffin tin with cooking spray (this makes it easy to remove the egg muffins from the muffin pan after baking).
- Divide the spinach and chicken mixture evenly among the 12 muffin holes.
- In a bowl or measuring cup, whisk together the eggs and egg whites. Add any seasonings you like here, such as dried herbs or salt. I like using a mixing bowl that has a pour spout to make it easy to pour the egg mixture. A large measuring cup (3 cups or larger) will work too.
- Pour the beaten eggs into the muffin holes, filling the muffin holes most of the way up. Sprinkle the tops with feta cheese.
- Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the muffins are cooked through.
- If you have a meat thermometer on hand, you can check the internal temperature of the muffins using a thermometer. They are fully cooked once they reach a minimum of 190 degrees Fahrenheit.
- Allow the mini frittatas to cool completely. If you try releasing the muffins from the tray before they are entirely cooled, some of the muffin will stick to the bottom of the pan. Once cooled, run a butter knife between the sides of the muffin tray and the egg muffins to help release them from the tray.
- Serve and enjoy! Whip up a batch of hash browns or home fries to go alongside this egg muffins recipe as a great option for weekend breakfasts with the whole family.
Notes
- *I use pre-cooked chicken that I buy from the store. You can use leftover chicken or rotisserie chicken as well.
- Store egg muffins in an airtight container in the refrigerator for up to 1 week.
Nutrition Information
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Serving
1Egg Cup (of 12)
Calories
103kcal
(5%)
Carbohydrates
4g
(1%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Cholesterol
97mg
(32%)
Sodium
186mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 12Egg Muffin Cups
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1Egg Cup (of 12) | |
| Calories | 103kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 97mg | 32% |
| Sodium | 186mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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