Mexican•healthy
Chicken and Green Chile Egg Muffins
Easy, healthy and filling Chicken and Green Chile Egg Muffins - ready in only 30 minutes, this on-the-go breakfast is gluten free, low carb and paleo friendly.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 11 large eggs
- 1 4-ounce can of green chiles
- 1/2 teaspoon salt
- 1 pinch freshly ground black pepper
- 1/4 cup mozzarella cheese, (shredded)
- 1/4 cup cilantro, (chopped)
- 1/2 cup cooked and shredded chicken
Instructions
- 1
Preheat oven to 375 degrees. Line a 12-cup muffin pan with parchment paper cup liners and set aside.
- 2
In a large bowl, whisk together eggs, green chiles, salt, pepper, mozzarella cheese and cilantro. Pour egg mixture evenly into 12 muffin cups.
- 3
Top each muffin cup with shredded chicken and bake in the oven for 20 minutes.
- 4
Remove from oven and let rest for at least 5 minutes. Enjoy!