Chicken, Pesto & Mozzarella Egg Muffins

Ingredients

• 6 large eggs
• 0.5 cup cooked chicken breast (Finely chopped; approximately 2.6 oz.)
• 2 tbsp pesto sauce
• 0.5 cup shredded mozzarella cheese (Approximately 2 oz.)
• salt and black pepper (To taste.)
• 1 tsp olive oil (Alternatively, use cooking spray to lightly grease the muffin tin.)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease a six-cup muffin tin with cooking spray or olive oil.

2. 2

   Crack the eggs into a bowl and whisk them with salt and black pepper to taste.

3. 3

   Add the finely chopped cooked chicken breast, pesto sauce, and shredded mozzarella to the whisked eggs.

4. 4

   Mix until the ingredients are evenly combined throughout the egg mixture.

5. 5

   Divide the mixture evenly among the muffin cups.

6. 6

   Bake for 18–20 minutes, until the muffins are golden and fully set.

7. 7

   Allow the egg muffins to cool slightly before serving.

Notes

The stated nutrition is approximately 130 kcal, 13 g protein, 8 g fat, and 2 g carbohydrates per muffin. The source does not provide storage or reheating instructions.

Nutrition per serving

• breakfast
• snack
• high-protein
• meal-prep
• baked
• Italian-inspired
• gluten-free