Chicken And Spinach Egg Cups Recipe

Chicken and Spinach Egg Muffin Cups are a tasty, customisable high-protein breakfast or snack! Mix them with your favourite veggies, cheeses, and animal proteins for a tasty portable breakfast! 


– 1 Tbsp avocado oil – 1 cup yellow onion finely chopped – 1 cup red bell pepper finely chopped – 2 cups baby spinach – 6 ounces cooked chicken breast chopped* – ½ cup sun-dried tomatoe – 5 large egg – ¾ cup egg whites about 6 egg white – ½ cup feta cheese

Preheat the oven to 350°F. Heat avocado oil in a large skillet on medium-high. Soften onion in 2–3 minutes of sautéing.  

Step 1


Add bell pepper and spinach and cook until wilted. Stir in chopped chicken and sun-dried tomatoes.  

Step 2

After baking, spraying muffin tin holes makes egg muffins easy to remove. Evenly fill 12 muffin holes with spinach and chicken. 

Step 3

Whisk eggs and egg whites in a bowl or cup. Salt or dried herbs work here. Mixing bowls with pour spouts make egg pouring easier. Large measuring cups (3+ cups) work too. 

Step 4

Beat eggs and fill muffin holes 3/4 full. Top with feta.  Cook muffins on the centre rack of a preheated oven for 20–25 minutes. 

Step 5

Check the muffins' internal temperature with a meat thermometer. They're done at 190°F. 

Step 6

Let mini frittatas cool completely. Some muffins will stick to the pan if removed before cooling. Butter knives are used to remove cooled egg muffins from the muffin tray.  

Step 7

Serve and enjoy! Serve egg muffins with hash browns or home fries for weekend family breakfasts. 

Step 8

See Also

See Also

Lemon Garlic Rosemary Sheet Pan Chicken and Vegetables Recipe