Description

Egg Muffins with Chicken, Spinach & Tomato are a deliciously simple breakfast option that combines tender chicken, fresh spinach, and juicy tomatoes into fluffy egg cups. Perfect for meal prep or entertaining, these muffins are not only packed with flavor but also visually stunning, making them a go-to dish for any occasion.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (diced)
2 cups fresh spinach (chopped)
1 cup cherry tomatoes (halved)
8 large eggs
1 cup grated cheddar cheese
½ tsp salt
½ tsp pepper
2 tsp olive oil
½ tsp garlic powder
¼ tsp red pepper flakes (optional)

Instructions

Preheat your oven to 375°F (190°C) and gather all ingredients.
In a skillet, heat olive oil over medium heat; sauté diced chicken for about 5-7 minutes until fully cooked and golden brown.
Add chopped spinach and halved cherry tomatoes to the skillet; cook until spinach wilts (2-3 minutes).
In a separate bowl, whisk eggs with salt, pepper, garlic powder, and optional red pepper flakes until frothy.
Gently fold the sautéed chicken and vegetables into the egg mixture.
Pour into greased muffin tins, filling each about three-quarters full.
Bake for 20-25 minutes or until set and slightly golden on top.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 185
Sugar: 2g
Sodium: 350mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 17g
Cholesterol: 210mg

Keywords: Feel free to substitute chicken with turkey or crumbled feta cheese for a vegetarian option. Add more veggies like bell peppers or zucchini for extra crunch. Store leftovers in an airtight container in the fridge for up to five days or freeze individually for up to three months.