Chicken, Spinach, Egg & Cheese Muffin Cups (by KATIAT325)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
0.5 tsp Dill weed, dried0.5 tsp Garlic powder0.5 tsp Paprika1.0 tsp Parsley, dried0.5 tsp Pepper, black1.0 tsp Salt1.0 tbsp Olive Oil6.0 ounces Chicken Breast (cooked), no skin, roasted0.5 medium (2-1/2" dia) Onions, raw1.5 cup Spinach, fresh0.75 cup Kraft 2% Shredded Cheddar Cheese7.0 serving Eggland's Best Large Egg1.0 tsp hot sauce - Cholula hot sauce1.0 serving gypsy pepper4.0 tbsp Land O Lakes half and half
Makes 12 muffins.
Saute diced onions and pepper in Olive Oil until clear, add spinach until wilted and then set aside to cool.
Set oven to 350 Degrees.
Combine eggs, milk, hot sauce, garlic, parsley, paprika, dill, salt and pepper in a bowl. Add shredded cheese and stir together.
Slowly add the cooled spinach mixture and shredded chicken to the egg mixture and then spoon into a 12 cup muffin tin.
Place in oven on center rack and cook for about 15 minutes. When donethe eggs should be just barely done on top and slightly dry. They will cook more from the carryover heat when you take them out of the oven. DO NOT OVERCOOK.
Number of Servings: 12.0
Recipe submitted by SparkPeople user KATIAT325.
Number of Servings: 12.0
Recipe submitted by SparkPeople user KATIAT325.
Nutritional Info Amount Per Serving
- Calories: 94.5
- Total Fat: 5.9 g
- Cholesterol: 118.4 mg
- Sodium: 310.6 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.4 g
- Protein: 8.9 g
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