The best chicken salad I’ve ever had included chicken, sun-dried tomatoes, olives, and thyme with some homemade aioli mayo. Excellent on romaine lettuce or in sandwiches. This dish adjusts nicely to different tastes; for example, it tastes fantastic when red wine vinegar is used in place of the aioli, as does it when red onion and bacon are chopped.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 24 egg muffins |
Ingredients
- cooking spray
- 9 large eggs
- 4 cups egg whites
- 1 pound turkey ham, diced
- 2 cups chopped spinach
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 2 fresh jalapeno peppers, seeded and diced
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 2 teaspoons onion powder
- ¼ teaspoon cayenne pepper
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with cooking spray.
- Beat eggs in a large bowl. Beat in egg whites until smooth. Stir in turkey ham, spinach, bell peppers, jalapeño peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper. Ladle egg mixture into the prepared muffin cups, about 3/4 full.
- Bake in the preheated oven until centers are set, 25 to 30 minutes.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 167 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 630 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this recipe with various ingredient changes, for years. I’m a vegetarian so my favorite three combos are spinach/mushroom, brocolli/carrott or onion/bell peppers. I always chop fine and sauté my veggies before placing in muffin tins. Neither flavor nor consistency changes if veggies are placed in tins first, or mixed with eggs and then all poured in at once, so do what’s easiest for you. Lately I’ve been using Everything Bagel seasoning and it’s a terrific addition. I like a dollop of sour cream as a finishing touch.
I used turkey sausage and little less than a cup of egg whites. Still very good for on the go!!
Still trying to get the kiddos to give me a perfect 10!!
A great base recipe for us! I divided the measurements by 4 and still ended up with nearly a dozen. I used 7 eggs, no whites, added a little milk, frozen onion, bell pepper. Leftovers warmed in the microwave, were great the second day!
Great make-a-head breakfast. My muffins did stick. Thought it may have been the darker muffin pan so switched to traditional and they still stuck. Other than that I liked the recipe. I substituted browned breakfast sausage and used sauteed onion and peppers along with Tuscan style spices. I will try these again and will read comments to see if there is a “secret” to getting them not to stick.
Very tasty and easy to eat – warm or cold..spread the warmed eggie on toast or an english muffin. I made 12 muffins and used 11 medium eggs and a splash of water – I find that placing half the veg on the bottom of the muffin cup, then half the egg, the cheese (or vegan cheese), rest of the veg and then the rest of the egg mix. – these freeze well once cooled.
This came out great. I don’t usually stray from a recipe I find on here too much, but for this one, I added broccoli, mushrooms, grape tomatoes and fresh mozzarella, as I had some I needed to use up. I used a large rectangular pan as I planned to cut them into squares and use for quick breakfasts all week. It came out really tasty! Thanks.
Great! You can adapt these however you wish. They can kept in the refrigerator and used for a quick breakfast.
They were excellent, however I sprayed the pan and they really stuck to the bottom of pan, not great for clean up
Absolutely delicious, and super easy to follow!
I made this for breakfast today — super easy and I will likely continue to adjust the recipe for Thanksgiving breakfast since it was so easy and could be ‘finger food’. I altered the recipe down to 4 eggs (no egg whites), diced onions, bell pepper, and chopped up veggie burger. I added salsa as one user suggested (great idea!), chopped rosemary and basil, salt and pepper. tossed it in the muffin tin and ready in 20 minutes. Delicious and super easy.
I made this with 4 cups of egg whites and 8 eggs. I also changed the meat to diced turkey sausage. These are great!
Very easy to make! You can whatever veggies you want.
This recipe is a good morning time saver. The recipe is easy to make and easy to make your own. Very delicious.
This is a perfect base recipe that you can customize for your preferences. I added yellow squash, store bought fresh salsa ( we love tomatoes!), cilantro and sprouted mung beans. The beans added a nutty crunchy flavor that was awesome and also a lot more protein to keep you going in the morning!! Thanks for this delish recipe!
This recipe made the eggs too dry. The cooking time needs to be shortened: twenty mins proved about right and my oven is not over hot. Very healthy, but I would need to adjust to make again.
Great recipe. We raise our own chickens so we are always looking for new ways to cook our endless supply of eggs! 🙂 I did use bacon as the meat, because that is what we had on hand. Another great thing is, you can make these on the weekend and have leftovers for week day breakfasts and they reheat perfectly. Healthy, too! 🙂
These were delicious and my family raved about it! I did make a few modifications based on our tastes. I made it using 1 lb of pork breakfast sausage instead. I fried up the sausage and then softened the peppers in the fry pan as well. I also chopped up the spinach into smaller pieces. I found I only had to add 2 cups of egg whites to the mixture to get 24 “muffins”. Finally, I topped each “muffin” with a bit of marbled cheddar cheese. Yummy!
I should have picked up egg whites like others suggested. And I also should have chopped the spinach into smaller pieces. Otherwise: delicious! I ended up with extra so I made an egg loaf with a bread tin (out of muffin tins, ha!) and I left that in for an additional ten minutes to cook. Very tasty; I look forward to an easy breakfast for the next few days!
I loveeeed these little amazing things! SO EASY and SO good. I made a few changes…(with what ingredients I had in the fridge)…I simply cooked up some crispy hash browns with onion and a touch of jalapeno, scooped into muffin tins, added cheddar and a cracked egg and baked. So filling and perfect for breakfast. Next time I will try adding crumbled sausage or bacon..YUM:)
I changed up the ingredients a bit and customized for my guests. I also added some milk, baking powder and flour to make them extra fluffy. These were a big hit!