Chicken Egg Muffins – one of my favorite recipes and breakfast ideas. If you like frittata, you will love these egg muffins. It’s very nice as a snack, for a party, for a picnic in the summer. Or for your kids when they go to school. Combining eggs, cheese, and chicken, these are perfectly portable for breakfast on the run.
The recipe is very simple. There is a basic recipe, and then, you can add whatever ingredients you like.

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Chicken Egg Muffins. Simple Recipe


3 eggs, beaten
1 chicken breast, poached and diced
3 tbsp pork sausage or bacon, chopped
1 cup tomatoes, chopped
½ cup green onions or more to taste (chopped)
1 cup shredded cheese
Salt and pepper (to taste)
Spice (to taste)


Preheat oven to 350 F/175 C. Lightly grease 6 muffin cups or use silicone baking cups. (I use silicone baking cups).

Beat eggs together in a large bowl. Add 1 chicken breast (сooked and сhopped), 3 tbsp pork sausage, 1 cup tomatoes (chopped), ½ cup green onions, 1/2 cup cheese (grated), salt, pepper, spice. Mix well.
Pour the chicken-egg mixture into the muffin pan.
Sprinkle the remaining cheese on top.
Bake in preheated oven to 350 F/175 C for 30-35 minutes, until egg has set and a toothpick inserted into each muffin comes out clean.
Serve warm or at room temperature.

Note. You can store the egg muffins in the fridge for 2-3 days and reheat them in the microwave.

Bon Appetit!

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