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Egg and Chicken Muffins


2 large eggs

1 ounce chopped cooked chicken

1 garlic clove

2 tbsp green onions

1 cup riced cauliflower

1 cup fresh baby spinach chopped

2 tsp franks hot sauce – divided

¼ tsp salt

¼ tsp pepper

1 tbsp fine diced onions

Method: Preheat oven to 375F.

Line 4 wells of a regular muffin tins with parchment paper liners.

Whisk together eggs, garlic, salt and pepper and 1 tsp of hot sauce until fluffy.

Add in cauliflower, chicken, onions, and spinach to egg mixture mix well.

Fill the 4 muffin tins evenly with egg and vegetable mixture.

Bake for 30 minutes.

Remove from oven and sprinkle additional hot sauce and onions sauce over muffins.

Recipe yields: 4 ounces of protein, 2 cups of vegetables

Tip: You can add an additional egg and 2.5 ounces of chicken for a complete 8oz meal

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