Chicken and Spinach Egg Cups
I absolutely love starting my mornings with a delicious and nutritious breakfast! That’s why I’m excited to share my recipe for Chicken and Spinach Egg Cups. These delightful little cups are the perfect grab-and-go breakfast option for busy mornings or lazy weekends. I remember the first time I made these; I had some leftover cooked chicken and decided to get creative. The aroma of sautéing onion and bell pepper filled my kitchen, and before I knew it, my family was gathered, curious about what I was cooking. The end result was a hit! These little egg cups not only taste amazing but are also packed with protein and nutrients to kick-start your day.
Recipe Snapshot
30 mins
10 mins
20 mins
Medium
160 kcal
12 g
Keto, Gluten-Free, Low FODMAP
10 g
Wooden Spoon, Mixing Bowl, Frying Pan, Skillet, Chef’s Knife, Whisk, Baking Sheet, Oven
Why You Need This Chicken and Spinach Egg Cups
They’re Quick and Easy
One of the best things about Chicken and Spinach Egg Cups is how effortlessly they come together. With just a bit of prep and a few simple ingredients, you can whip up a batch in no time. If you’re a morning person or not, these make breakfast something you actually look forward to!
Perfect for Meal Prep
I love to make these on Sundays and store them in the fridge for the week. They reheat beautifully, making them perfect for busy mornings. Just pop one in the microwave, and breakfast is ready in seconds!
Family-Friendly
These egg cups are a hit with both kids and adults. You can easily customize them to suit your family’s taste. Add some cheese, maybe throw in a few herbs, or even some spicy peppers for the adventurous eaters.
Nutritious Ingredients
Each cup is loaded with spinach, a powerhouse of vitamins and minerals. The combination of chicken, eggs, and vegetables makes them a balanced meal that keeps you full for hours. It’s a great way to sneak in some veggies in a tasty way!
Versatile and Adaptable
Feel free to mix up the ingredients! If you have other vegetables on hand, toss them in. The possibilities are endless, and that’s the fun part! You can even switch it up and use different proteins.
Great for Any Meal
While I typically enjoy these for breakfast, there’s no rule saying you can’t have them for lunch or dinner. Serve them alongside a salad or some roasted veggies, and you’ve got a delicious meal any time of day!
Ingredients You’ll Need for Chicken and Spinach Egg Cups
When it comes to making Chicken and Spinach Egg Cups, the right ingredients make all the difference. The combination of flavors and textures creates a satisfying bite that will leave you wanting more. The key players in this recipe are the fresh vegetables and the protein-packed chicken and eggs. Together, they create a wholesome dish that’s as tasty as it is nutritious.
- 1 tablespoon avocado oil: This healthy oil is perfect for sautéing and adds a subtle flavor.
- 1 cup yellow onion, finely chopped: Adds sweetness and depth to the dish.
- 1 cup red bell pepper, finely chopped: Brings a pop of color and sweetness to the egg cups.
- 2 cups baby spinach: A nutrient-dense leafy green that wilts beautifully.
- 6 ounces cooked chicken breast, chopped: Provides lean protein and fills you up.
- ½ cup sun-dried tomatoes: Adds a tangy, sweet flavor that complements the eggs.
- 5 large eggs: The base for our egg cups, making them fluffy and filling.
- ¾ cup egg whites (about 6 egg whites): Helps to lighten the texture and add additional protein.
- ½ cup feta cheese: Gives a creamy, tangy finish that is simply delicious.
Cooking Instructions for Chicken and Spinach Egg Cups
Cooking these Chicken and Spinach Egg Cups is a simple and enjoyable process. Follow these steps, and you’ll have a delicious breakfast ready to go! Let’s get started!
- Preheat your oven to 350 degrees Fahrenheit. This step is crucial as it ensures your egg cups cook evenly.
- In a large skillet, heat the avocado oil over medium-high heat. Once hot, add the chopped onion. Sauté for about 2 to 3 minutes until the onion begins to soften and becomes fragrant.
- Add the finely chopped bell pepper and spinach to the skillet. Stir them together, cooking until the spinach has wilted down and all the veggies are tender.
- Next, stir in the chopped chicken and sun-dried tomatoes. Cook for another minute or so, allowing the flavors to meld together.
- Prepare a muffin tin by spraying the holes with cooking spray to make it easier to remove the egg muffins later.
- Divide the spinach and chicken mixture evenly among the 12 muffin holes. Use a spoon to pack it down gently.
- In a separate bowl or measuring cup, whisk together the eggs and egg whites. If you’d like, add seasonings like salt, pepper, or dried herbs for extra flavor.
- Pour the beaten eggs into each muffin hole, filling them about three-quarters full. This will allow the eggs to puff up as they bake.
- Sprinkle the tops of each muffin hole with feta cheese. This adds a creamy, tangy flavor that pairs wonderfully with the eggs.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. They’re done when the muffins are fully cooked through and slightly golden on top.
- If you have a meat thermometer, check that the internal temperature has reached 190 degrees Fahrenheit.
- Once baked, allow the mini frittatas to cool in the pan. Run a butter knife around the edges of each muffin before gently releasing them.
- Serve the egg muffins while warm, or let them cool completely before storing. Enjoy these Chicken and Spinach Egg Cups as part of a hearty breakfast!
Things Worth Knowing
- Always check the freshness of your eggs before using them. A simple float test can confirm their quality.
- For more flavor, consider adding spices like paprika or herbs such as thyme or basil.
- If you want a creamier texture, feel free to add a splash of milk or cream to your egg mixture.
- Let the muffins cool in the pan for a few minutes before trying to remove them. This helps them set and prevents sticking.
Tips and Variations
There are endless possibilities when making Chicken and Spinach Egg Cups. Here are some tips and variations to enhance your experience:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Freezing: These egg cups freeze well! Just thaw them overnight in the fridge before reheating.
- Pairing: Serve these with a side of fresh fruit or a light salad for a balanced meal.
- Customization: Swap out the chicken for turkey or add different veggies like zucchini or mushrooms.
- Spice it Up: Add jalapeños or other spicy peppers for an extra kick!
- Cheese Variations: Experiment with different cheeses like cheddar or pepper jack for a different flavor profile.
Great Combinations for Chicken and Spinach Egg Cups
Serving Chicken and Spinach Egg Cups is a delightful experience! Here are some wonderful combinations and occasions to enjoy these little bites:
- Breakfast or Brunch: Perfect as a centerpiece for a family brunch. Pair with fresh fruit and pastries.
- Picnic: These egg cups make for a superb addition to a picnic basket, easy to transport and enjoyable.
- Lunch: Pack them for lunch with a side salad for a nutritious meal on the go.
- Snack Time: They also serve as a great protein-packed snack throughout the day!
- Holiday Gatherings: Impress your guests by serving these at holiday brunches or gatherings.
- Seasonal Freshness: Pair with seasonal veggies like asparagus or roasted sweet potatoes for a delightful side.
FAQ
Conclusion
In conclusion, Chicken and Spinach Egg Cups are not only delicious but also a fantastic way to ensure you’re getting a balanced meal to start your day. They are easy to prepare, great for meal prep, and can be customized to fit anyone’s taste. I encourage you to try making these little egg muffins for yourself and see how they can transform your breakfast routine. You won’t regret it!
Chicken and Spinach Egg Cups
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1 tablespoon avocado oil
- 1 cup yellow onion
- 1 cup red bell pepper
- 2 cups baby spinach
- 6 ounces cooked chicken breast
- ½ cup sun-dried tomatoes
- 5 large eggs
- ¾ cup egg whites
- ½ cup feta cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This step is crucial as it ensures your egg cups cook evenly.
- In a large skillet, heat the avocado oil over medium-high heat. Once hot, add the chopped onion. Sauté for about 2 to 3 minutes until the onion begins to soften and becomes fragrant.
- Add the finely chopped bell pepper and spinach to the skillet. Stir them together, cooking until the spinach has wilted down and all the veggies are tender.
- Next, stir in the chopped chicken and sun-dried tomatoes. Cook for another minute or so, allowing the flavors to meld together.
- Prepare a muffin tin by spraying the holes with cooking spray to make it easier to remove the egg muffins later.
- Divide the spinach and chicken mixture evenly among the 12 muffin holes. Use a spoon to pack it down gently.
- In a separate bowl or measuring cup, whisk together the eggs and egg whites. If you’d like, add seasonings like salt, pepper, or dried herbs for extra flavor.
- Pour the beaten eggs into each muffin hole, filling them about three-quarters full. This will allow the eggs to puff up as they bake.
- Sprinkle the tops of each muffin hole with feta cheese. This adds a creamy, tangy flavor that pairs wonderfully with the eggs.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. They’re done when the muffins are fully cooked through and slightly golden on top.
- If you have a meat thermometer, check that the internal temperature has reached 190 degrees Fahrenheit.
- Once baked, allow the mini frittatas to cool in the pan. Run a butter knife around the edges of each muffin before gently releasing them.
- Serve the egg muffins while warm, or let them cool completely before storing. Enjoy these Chicken and Spinach Egg Cups as part of a hearty breakfast!
