CHICKEN AND SPINACH EGG CUPS

Chicken and Spinach Egg Cups with onion, bell pepper, sun-dried tomatoes and feta cheese!

This easy grab-and-go high-protein breakfast is a great way to start the day and ideal for meal prep.

– avocado oil – yellow onion – red bell pepper – baby spinach – chicken breast – sun-dried tomatoes – eggs – egg whites – feta cheese

ingredients

01.

Preheat the oven to 350 degrees Fahrenheit. Heat the avocado oil in a large skillet over medium-high heat.

Add the onion and saute for 2 to 3 minutes, until the onion begins to soften. Add in the bell pepper and spinach and continue cooking and stirring until spinach has wilted. Stir in the chopped chicken and sun-dried tomatoes.

02.

Spray the holes of a muffin tin with cooking spray (this makes it easy to remove the egg muffins from the muffin pan after baking). Divide the spinach and chicken mixture evenly among the 12 muffin holes.

03.

04.

In a bowl or measuring cup, whisk together the eggs and egg whites. Add any seasonings you like here, such as dried herbs or salt.

Pour the beaten eggs into the muffin holes, filling the muffin holes most of the way up. Sprinkle the tops with feta cheese.

05.

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