Habanero Chicken and Veggie Egg Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 123.7
  • Total Fat: 12.3 g
  • Cholesterol: 143.7 mg
  • Sodium: 202.3 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 8.9 g

View full nutritional breakdown of Habanero Chicken and Veggie Egg Muffins calories by ingredient


Introduction

These are easy to make and can utilize any meat/veggie combo to clean out your fridge! These are easy to make and can utilize any meat/veggie combo to clean out your fridge!
Number of Servings: 12

Ingredients

    9 large Scrambled Egg
    0.75 cup Spinach, cooked
    1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
    0.5 medium (2-1/2" dia) Onions, raw
    1.25 cup Colby and Monterey Jack Cheese shredded
    1.5 serving Hy Vee Habanero Chicken Meatalls (1 serving = 4 meatballs)

Directions

Sauté the spinach to wilt in and then add to the diced vegetables. Lightly oil the cups with a paper towel. Put half of a meatball cut into three pieces into each cup of the muffin tin and spoon the veggie mix on top. Crack the eggs into a measuring cup and whisk to combine. Pour the eggs into the cups to right below the top of the cup. Top with cheese and bake for 20-25 minutes a 350°. Pull out and cool on a rack.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user KITTYKATMN.

TAGS:  Poultry |