Chicken and veggie Breakfast Muffins


4.9 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 105.8
  • Total Fat: 3.1 g
  • Cholesterol: 15.6 mg
  • Sodium: 85.7 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 11.1 g

View full nutritional breakdown of Chicken and veggie Breakfast Muffins calories by ingredient
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Number of Servings: 9


    1.25 cups egg beaters (5 eggs)
    1 boneless skinless chicken breast (cooked and shredded)
    1/2 medium onion diced
    1/2 cup mushrooms diced
    2 ounces frozen broccoli (Thawed and diced)
    1 cup frozen cauliflower (thawed and diced)
    2 Tbsp non-fat milk
    1 Tbsp extra virgin olive oil (to sautee veggies)
    3 ounces of swiss cheese cut into small strips
    salt and pepper to taste


Preheat oven to 350.
Boil chicken and once cooled, shred. In a large skillet, add olive oil and sautee onion, mushrooms, thawed broccoli and cauliflower, and shredded chicken. Sautee until tender.
In a large mixing bowl stir together eggs, milk, and sauteed mixture and spoon evenly into muffin pan sprayed with non-stick cooking spray or lined with muffin papers.
place a few strips of cheese on the top of each muffin.
Bake for 20-25 minutes or until firm throughout.
Makes 12 muffins

Number of Servings: 9

Recipe submitted by SparkPeople user CERISERENEE.


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