Kickin’ Chicken Breakfast Muffins

As awesome as any given dish may be, eat it often enough and it too will lose its pizzazz.

Culinary boredom is real, folks.

And in my kitchen, it lately takes the form of egg and sausage breakfast cups. Not that I’m hatin’ on the Paleo approved, budget friendly, and delicious convenience of these portable protein bites.

Mine just need a reboot.

Craving a fresh twist on the whole egg as breakfast muffin idea, I stumbled upon this gem from The Bewitchin’ Kitchen.

I especially love it as I no longer eat what was once a favorite breakfast treat – the Chick-Fil-A Spicy Chicken Biscuit. No, this one isn’t cooked in pickle juice. And there’s no Southern Style bread sandwiching that fried poultry goodness.

But it’s spicy, savory, and nutrient rich – and I can eat it knowing I didn’t just blow my daily allotment of carbs and then some on breakfast.

The mixture fills a dozen muffin cups perfectly, and these babies freeze well too. A home cooked start to your day from freezer to breakfast table in 1 minute. Seriously.

The crushed red pepper flakes give it serious kick – add more or less to taste. I love mine with a side of sliced berries, which balance the heat nicely.

Make ahead and enjoy throughout the week! So much healthier, cheaper, and faster than drive thru anything anywhere.

Kickin’ Chicken Breakfast Muffins (original recipe courtesy The Bewitchin’ Kitchen).
1 tsp EVOO
1 cup chopped onion
1/2 red pepper, diced
1/4 cup baby spinach
1 pound chicken, prepped per Kitchn method, squeezing juice from 1/2 lemon and sprinkling liberally with lemon pepper seasoning prior to cooking
5 large eggs
2 tbsp milk (I used 1%)
1/2 cup cheddar cheese
1/4 cup parmesan cheese
1 tbsp red pepper flakes
1 lemon
Preheat oven to 350. Saute chopped veggies in EVOO, adding spinach last. Squeeze the juice of 1/2 a lemon onto the mixture and remove from heat. Drain chicken in colander, allow to cool. Chop chicken, add to vegetables, set aside. In a separate bowl, beat eggs lightly, adding milk and cheese, then whisking together. Combine chicken and veggie mixture with egg mixture. Divide evenly into prepared muffin tray and bake for 30 minutes. MFP entry: Kickin’ Chicken Breakfast Muffins, 1 muffin, 134 cals.

4 Comments Add yours

  1. mistimaan says:

    Good recipe 🙂

    1. Thank you! If you make them let me know what you think!

  2. these look so so good!!!

    1. Ate one this morning. YUM! If you make them, let me know what you think!

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