I’ll be the first to admit that cooking is not my thing. I hate chopping vegetables, and I have no idea what some spices are. But there is one thing I’ve been cooking successfully for years, and that’s egg muffins. Normally I just toss things into the bowl without using any measurements. But last week I actually tested my recipe and came up with accurate measurements so that you can try it, too.
Healthy and flavorful, these egg muffins make for an easy and delicious breakfast or on-the-go snack. And they’re naturally gluten free!
I’m all about quick and easy prep. I buy my onions and tomatoes prediced, because I absolutely hate chopping them. I use Perdue Short Cuts, which is precooked chicken. You can buy it preseasoned or plain. My personal favorite is “honey roasted.” I also “chop” the spinach and chicken by tearing it with my fingers.
The recipe comes together quickly once the veggies and chicken are prepped. Whisk the milk and eggs until combined, and then whisk in the spices. Stir in the veggies, chicken and cheese.
Distribute the egg mixture evenly among 12 greased muffin wells, and bake for 18-22 minutes or until the edges are lightly browned.
Make these on Sunday for a week of healthy breakfasts. They can also be frozen in an airtight container.
Tag me @rosesandwhiskers on Instagram if you try them, and use the hashtag #rosesandwhiskers! Happy baking! 🙂
- 12 large eggs
- 2 tbsp whole milk
- 1/2 tsp ground oregano
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1/4 tsp ground parsley
- 2 tbsp diced yellow onions
- 2 tbsp diced tomatoes
- 1/2 cup fresh spinach roughly chopped
- 1/2 cup precooked chicken roughly chopped (I use Perdue Short Cuts)
- 1/2 cup shredded mozzarella cheese
- Preheat the oven to 350°F (176°C) and grease a standard muffin pan with cooking spray. Use a paper towel to evenly distribute the grease in each muffin well and dab off any excess spray.
- In a large bowl, whisk the eggs and milk until combined. Then whisk in the spices. Stir in the veggies, chicken and cheese.
- Divide the egg mixture evenly among the 12 muffin wells, filling each about 3/4 full. Bake for 18-22 minutes or until the edges are lightly browned. Let the muffins rest in the pan for 3 minutes before removing to a wire cooling rack. Store in an airtight container in the fridge or freezer. Enjoy!