Ground Chicken Cheddar Egg Muffins
Easy baked egg muffins filled with seasoned ground chicken, broccoli, onion, and cheddar. They keep well for make-ahead breakfasts or quick lunches and reheat in minutes.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 70 g Broccoli
- 35 g Cheddar Cheese
- 100 g Egg
- 1 g Garlic Powder
- 140 g Ground Chicken
- 5 g Olive oil
- 40 g Onion
- 1 g Salt
Instructions
- Preheat the oven to 190°C and lightly oil three compartments of a muffin tin.
- Finely chop the broccoli and onion.
- Heat the olive oil in a small skillet over medium heat. Cook the ground chicken and onion, breaking up the meat, until the chicken is fully cooked.
- Stir in the broccoli, garlic powder, salt, and pepper. Cook until the broccoli is bright green and slightly tender.
- Whisk the eggs in a bowl and stir in the cheddar and cooked chicken mixture.
- Divide the mixture among the prepared muffin cups. Bake until the egg muffins are set and lightly golden.
- Let cool before packing. Refrigerate and reheat briefly before serving.