Egg Muffins with Chicken Fillet
These egg muffins recipe not only look nice they are also very delicious and make a perfectly healthy snack. You can take two muffins for breakfast and can serve some extra vegetables or two rice cakes.
This recipe is made up of chicken breast and tomato, but you can vary limitlessly like putting spinach and feta cheese, or sundried tomatoes and olives. You can try it and post a comment at the bottom of this page.
- 2 eggs
- 50 gr tomato
- 2 slices of chicken fillet
- Paprika powder
- Extra virgin coconut oil
- Sea salt and black pepper
- muffin tins
Preheat the oven to 200 degrees.
Cut the tomato into cubes and tear the chicken fillet into pieces.
Break the eggs into a bowl and add a pinch of paprika, sea salt, and black pepper.
Beat the eggs with a fork or whisk.
Grease three (silicone) muffin cups with coconut oil and divide the tomato cubes and pieces of chicken fillet over the muffin cups.
Pour the beaten eggs on top of the tomato cubes and chicken breast pieces.
Place the muffin cups in the oven and bake the egg muffins for about 15 minutes, until they are done.
