Protein Egg Muffins with Chicken and Vegetables
ContinentalGym & High-ProteinGolden eggsMedium
Baked egg muffins packed with chicken, capsicum and onion — a portable protein snack for the gym bag.
Prep time10 min
Cook time18 min
Total time28 min
Servings2
Ingredients
- 4 eggs
- 80 g cooked chicken, chopped
- 1/2 cup capsicum, diced
- 1 small onion, diced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 1 tsp cooking oil
Method
- Heat the oven to 180°C and grease a muffin tray.
- Whisk the eggs with salt, pepper and oregano.
- Stir in chicken, capsicum and onion.
- Pour into muffin cups, filling three-quarters full.
- Bake for 16–18 minutes until set and golden.
- Cool for 5 minutes.
- Eat warm or pack for later.
Nutrition — estimated per serving
Calories (estimate)220 kcal
Protein (estimate)25 g
Fat (estimate)12 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
Nutrition is an estimate only. Bake until the centre is set — a knife should come out clean. Muffins keep in the fridge for 1 day; reheat before eating. Allergic to eggs? This recipe is not suitable. Use leftover chicken to save time.