Chicken, Spinach, Egg & Cheese Muffin Cups (by KATIAT325)

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Chicken, Spinach, Egg & Cheese Muffin Cups (by KATIAT325) calories by ingredient


View the original recipe for Ham, Egg & Cheese Muffin Cups

Introduction

Easy healthy breakfast dish that can be eaten on the go! Easy healthy breakfast dish that can be eaten on the go!
Number of Servings: 12

Ingredients

    0.5 tsp Dill weed, dried
    0.5 tsp Garlic powder
    0.5 tsp Paprika
    1.0 tsp Parsley, dried
    0.5 tsp Pepper, black
    1.0 tsp Salt
    1.0 tbsp Olive Oil
    6.0 ounces Chicken Breast (cooked), no skin, roasted
    0.5 medium (2-1/2" dia) Onions, raw
    1.5 cup Spinach, fresh
    0.75 cup Kraft 2% Shredded Cheddar Cheese
    7.0 serving Eggland's Best Large Egg
    1.0 tsp hot sauce - Cholula hot sauce
    1.0 serving gypsy pepper
    4.0 tbsp Land O Lakes half and half

Directions

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.