Stock up for the week, and be set for breakfast everyday! Or, keep on hand for a snack, pre or post working out. Pair with your favorite fruit or vegetables!
Prep Time:12 Minutes
Make Time: 25 Minutes
Total Time: 37 Minutes
Servings: Makes 12 muffins
4 Chicken Breasts (Fully COOKED)
1 Red Bell Pepper (Diced)
1/4 Cup of A large Red Onion (Diced)
1 cup of Spinach (Diced)
1/2 Teaspoon of Minced Garlic
1/2 Teaspoon of Sea Salt
1/4 Teaspoon of Black Pepper
1/4 Teaspoon of Red Pepper Flakes
A small pinch of Cayenne
1 Tablespoon of Extra Virgin Olive Oil
Olive Oil Cooking Spray
Oven Safe Muffin Tray
Preheat your oven to 350ºF.
Place your large skillet on top stove, turn on medium heat and add your olive oil.
On your cutting board, chop chicken into bite size pieces
Dice bell pepper and onions, stir until veggies are fully cooked.
Chop up spinach into small pieces.
Turn off your top stove heat, stir in spinach and basil.
Take your oven safe muffin tray and grease evenly with olive oil cooking spray.
Spoon out the chicken and veggies into your muffin tray cups. When finished set aside.
In Large bowl combine eggs, minced garlic, sea salt, pepper and red pepper flakes, pinch
Mix thoroughly, when finished pour over evenly on chicken and veggies in oven safe muffin tray.
Place in oven and bake for 25 minutes. (Should be ready when they feel firm to touch.)