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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 1 pinch black pepper
- 1/4 cup cilantro (chopped)
- 1/4 cup mozzarella cheese (shredded)
- 11 large eggs
- 1 4-ounce can of green chiles
- 1/2 cup cooked and shredded chicken
- Carbohydrate 0.852141684138419 g
- Cholesterol 390.774000002556 mg
- Fat 9.86660081660811 g
- Fiber 0.00634444440073437 g
- Protein 12.6804154176357 g
- Saturated Fat 3.32031320179287 g
- Serving Size 1 1 egg muffin (96g)
- Sodium 157.59055558028 mg
- Sugar 0.845797239737685 g
- Trans Fat 1.5674341389218 g
- Calories 143 calories
[ { "@type": "HowToStep", "text": "Preheat oven to 375 degrees. Line a 12-cup muffin pan with parchment paper cup liners and set aside." }, { "@type": "HowToStep", "text": "In a large bowl, whisk together eggs, green chiles, salt, pepper, mozzarella cheese and cilantro. Pour egg mixture evenly into 12 muffin cups." }, { "@type": "HowToStep", "text": "Top each muffin cup with shredded chicken and bake in the oven for 20 minutes." }, { "@type": "HowToStep", "text": "Remove from oven and let rest for at least 5 minutes. Enjoy!" } ]
