Chicken + Spinach Egg Muffins

I love any dish that can make storing leftovers easy for future meals, and these Chicken + Spinach Egg Muffins do just that! With just a few ingredients and a muffin tin, you have 12 individual muffins perfect for a quick breakfast, lunch or dinner.

Once cooled, place leftovers in the fridge for up to 3-4 days or in freezer for up to 3 months.

Ingredients

• Olive oil spray

• 1/2 pound ground chicken

• 1 cup fresh spinach, finely chopped

• 8 eggs

• Pinch of salt and pepper

• Small handful of grated Parmesan

Instructions

1. Preheat oven to 350 degrees

2. Cook chicken in a pan, breaking up into small pieces and set aside

3. Coat each cup of a 12 muffin tin with olive oil spray

4. Add a small scoop of cooked ground chicken and chopped spinach to each muffin cup

5. Whisk eggs together in a bowl, add salt and pepper, and grate in a handful of Parmesan

6. Scoop about 1/8 cup of egg mixture into each cup (the cup shouldn’t be totally filled)

7. Bake for about 20 minutes or until sides are golden and egg has set

Chicken + Spinach Egg Muffins