Brunch Egg Muffins with Chicken and Cheese
ContinentalBrunchDesi eggsMedium
Fluffy egg muffins loaded with shredded chicken, cheese and vegetables — baked in a tray, perfect for a weekend brunch table.
Prep time15 min
Cook time20 min
Total time35 min
Servings4
Ingredients
- 6 eggs
- 1 cup cooked chicken, shredded
- 1/2 cup cheddar or mozzarella, grated
- 1 onion, finely chopped
- 1 capsicum, finely chopped
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp oil
- Muffin tray, greased
Method
- Preheat the oven to 180°C and grease a muffin tray.
- Whisk the eggs with salt and black pepper.
- Stir in the shredded chicken, cheese, onion and capsicum.
- Pour the mixture into the muffin cups, filling each three-quarters full.
- Bake for 18–20 minutes until puffed and set. Cool for 5 minutes, then serve warm.
Nutrition — estimated per serving
Calories (estimate)210 kcal
Protein (estimate)18 g
Fat (estimate)13 g
Carbs (estimate)3 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Do not overfill the cups — the muffins puff up as they bake. Food safety: bake until the centres are fully set. Allergens: contains egg and milk (cheese). Substitute: use paneer instead of chicken, or add spinach and mushrooms. Nutrition figures are estimates only.