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chicken and spinach egg muffins

Easy Chicken and Spinach Egg Muffins

Delicious Easy Chicken and Spinach Egg Muffins recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 42 minutes
Servings: 12 muffins
Calories: 650
Ingredients Method

Ingredients
  

For the filling:
  • 1 tbsp avocado oil
  • 1 cup finely diced onion
  • 1 cup mixed bell peppers
  • 2 1/2 cups roughly chopped fresh spinach
  • 8 oz cooked chicken, shredded
  • 1/3 cup sun-dried tomatoes, patted dry and chopped
For the egg base and topping:
  • 5 large eggs
  • 1 cup egg whites
  • 1/2 cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper

Method
 

  1. Preheat your oven to 350°F and generously grease a 12-cup muffin tin with avocado oil, making sure to coat the bottom and sides of each cup. This prevents sticking and makes removal much easier after baking.
  2. Heat the remaining avocado oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened and fragrant. Stir in the minced garlic and mixed bell peppers, cooking for another minute. Add the roughly chopped spinach in batches, stirring until completely wilted—this usually takes 2-3 minutes. I like to press down on the spinach with a wooden spoon to release its moisture, which helps concentrate the flavors and prevents watery muffins.
  3. Remove the skillet from heat and stir in the shredded cooked chicken and chopped sun-dried tomatoes. Mix well to distribute all ingredients evenly throughout the vegetable base. This is your egg muffin filling mixture.
  4. Divide the filling mixture evenly among the 12 prepared muffin cups, filling each one about halfway up. This leaves room for the egg mixture to rise without overflowing. I find using an ice cream scoop or large spoon makes distribution more even and faster.
  5. In a bowl, whisk together the 5 large eggs, 1 cup egg whites, and the freshly ground black pepper until well combined and smooth. Pour this egg mixture evenly over the filling in each muffin cup, filling to just about the rim. Top each muffin with crumbled feta cheese, distributing it as evenly as possible.
  6. Place the muffin tin in the preheated 350°F oven and bake for 20-25 minutes, until the egg custard is set and cooked through. You can check doneness by inserting a toothpick in the center—it should come out clean—or by using an instant-read thermometer (the internal temperature should reach 190°F). The tops should be lightly golden and slightly firm to the touch.
  7. Remove the muffin tin from the oven and let the egg muffins cool for 5 minutes in the tin. This cooling time helps them set completely and makes removal much easier. Run a thin knife around the edges of each muffin and gently pop them out of the tin. Serve warm or at room temperature.