Chicken & Vegetable Egg Muffins
Prep Time:
Cook Time:
Serves:
Serves 4
Ingredients
Extra virgin olive oil for brushing | 1 small red bell pepper, chopped (¾ cup) | 12 cherry tomatoes, halved | 1 shallot, finely chopped | 6-10 pitted kalamata olives, chopped | 3-4 oz. / 113 g cooked chicken or turkey, boneless, shredded | 1 oz. / 28-34 g (about ½ cup) chopped fresh parsley leaves | Handful crumbled feta to your liking | 8 large eggs | Salt and Pepper | ½ tsp Spanish paprika | ¼ tsp ground turmeric (optional)
Preparation
1. Place a rack in the center of your oven and preheat to 350°F. | 2. Prepare a 12-cup muffin pan or 12 individual muffin cups. Brush with extra virgin olive oil. | 3. Divide the peppers, tomatoes, shallots, olives, chicken (or turkey), parsley, and crumbled feta among the 12 cups (they should come up to about ⅔ of the way full.) | 4. In a large measuring cup or a mixing bowl, add eggs, salt, pepper, and spices. Whisk well to combine. | 5. Pour the egg mixture carefully over each cup, leaving a little room at the top (should be about ¾ of the way or so.) | 6. Place muffin pan or muffin cups on top of a sheet pan (to help catch any spills). Bake in heated oven for about 25 minutes or until the egg muffins are set. | 7. Let cool for a few minutes, then run a small butter knife around the edges of each muffin to loosen. | 8. Remove from pan and serve! | 9. Refrigerate extras and warm in microwave when ready to eat.