Chicken and Cheese Egg Muffins
Start your mornings off right with these delightful chicken and cheese egg muffins! Perfectly portioned for busy days, these savory treats are packed with protein and customizable to fit your taste preferences. Whether enjoyed at home or on the go, these muffins are a nutritious option that can be frozen for future breakfasts. With a simple recipe that includes fresh ingredients, your family will love the cheesy goodness and versatility of these muffin tin eggs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3/4 cup shredded cheddar cheese (divided)
- 8 ounces cooked chicken (cubed)
- 2 green onions (sliced thin)
Instructions
- Preheat your oven to 350°F (175°C) and spray a muffin tin generously with cooking spray.
- In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
- Add in 1/2 cup of shredded cheddar cheese, cubed chicken, and sliced green onions; stir until evenly mixed.
- Pour the egg mixture into each muffin cup and sprinkle the remaining cheddar cheese on top.
- Bake for 25 to 30 minutes until the muffins are set and slightly golden around the edges.
- Allow to cool before removing from the tin.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 185mg