Are you ready to elevate your breakfast game with a dish that's as delicious as it is easy to make? Say hello to Salsa Chicken Egg Muffins! Packed with protein, vibrant flavors, and the perfect balance of spice, these muffins are not only a feast for your taste buds but also a breeze to prepare. In just 30 minutes, you can whip up a batch of 12 mouthwatering muffins that are perfect for busy mornings or a quick snack on the go. Trust us, once you try these savory delights, you'll wonder how you ever lived without them!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1 cup cooked chicken, shredded
- 1/2 cup salsa
- 1/2 cup shredded cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it with cooking spray or lining it with muffin liners.
- In a large mixing bowl, crack the 6 large eggs and whisk them together until well combined. You want a uniform mixture with no visible egg whites.
- Add 1 cup of shredded cooked chicken to the egg mixture. If you’re using leftover chicken, ensure it is finely shredded for even distribution.
- Pour in 1/2 cup of salsa into the bowl. Choose your favorite salsa, whether mild, medium, or hot, depending on your taste preference.
- Sprinkle in 1/2 cup of shredded cheese. Cheddar, Monterey Jack, or a blend of cheeses work well for this recipe. Stir the mixture until all ingredients are evenly combined.
- Season the mixture with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Adjust the seasoning to your taste if desired.
- Using a ladle or measuring cup, carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. This will make them easier to remove.
- Carefully run a knife around the edges of each muffin to loosen them, then gently lift them out of the tin and transfer to a wire rack to cool completely.
- Serve the Salsa Chicken Egg Muffins warm or at room temperature. They can be enjoyed as a breakfast option, a snack, or even a light lunch. These muffins can be stored in an airtight container in the refrigerator for up to 5 days.
Tips
- Use Leftover Chicken: This recipe is a great way to use up leftover rotisserie chicken or any cooked chicken you have on hand. It adds convenience and flavor!
- Choose Your Salsa Wisely: The type of salsa you use can dramatically change the flavor profile of your muffins. Experiment with different varieties—mild for a subtle taste, or hot for a spicy kick.
- Grease the Muffin Tin Well: To ensure easy removal of the muffins, make sure to grease the muffin tin thoroughly or use silicone muffin liners.
- Don’t Overfill: Fill each muffin cup about 3/4 full to allow room for the muffins to rise without overflowing.
- Check for Doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they're ready! If not, give them a few more minutes in the oven.
- Cool Before Storing: Let the muffins cool completely before transferring them to an airtight container to maintain their freshness.
- Versatile Serving Options: Enjoy these muffins warm, at room temperature, or even cold. They make for a fantastic breakfast, a quick snack, or a light lunch option!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 1g
Protein: 12g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 135mg
