Chicken Egg & Cheese Muffin

These chicken, egg, and cheese muffins are the ultimate post-holiday reset breakfast or snack—packed with nearly 20g of protein per serving and super low carb. 🥚🧀🍗

Delicious and nutritious, they’re perfect for fueling your day while keeping things light and balanced.

These are scrumptious on their own but I love serving these with lightly dressed greens and some sliced apple with a bit of nut butter!

This way you’re getting protein, fiber, healthy fat along with lots of vitamins and minerals.

Who’s ready to meet your new favorite muffin?

💪✨

Grab & Go Chicken, Egg and Cheese Muffin-

makes 12 muffins (6 servings)

Ingredients:

8 large eggs

1 cup cottage cheese

1 cup shredded cheddar 

1 cup chopped baby spinach 

5 applegate chicken/apple breakfast sausage (chopped)

Red pepper flakes to taste (optional)

1/2 teaspoon pink salt (or to taste)

1/4 teaspoon black pepper (to taste)

Directions:

Preheat oven to 325 degrees. Spray or line a 12 cup muffin tin. (I used reusable silicone baking cups to make it even easier!)

Combine all ingredients except the sausage. 

Divide the sausage among the cups. Using a 1/3 cup measuring cup to divide the egg mixture among the cups. Bake for 20-25 minutes until set.

Refrigerate for 3-5 days or freeze.

To reheat air fry thawed cup at 350 for 3-5 minutes or microwave for 30 seconds.

Nutritional information per muffin:

Calories: 121.75

Net carbs: 1.45g

Fat: 8g

Protein:9.5g

Enjoy!!