About
These cheesy chicken egg cups are a great breakfast! They are packed with protein, so you’ll stay satiated until your next meal. The mix of cheeses pull apart as you bite into the egg cup, making you want to go in for seconds. You can make a batch of this recipe a week in advance, so you can meal prep your breakfasts easily!
Ingredients
- 6 large raw egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon lemon pepper seasoning
- ¼ teaspoon onion powder
- 4 ounce chicken breast, skin removed before eating
- ½ cup, shredded sharp cheddar
- ¾ ounce pepper jack cheese
Instructions
- Preheat an oven to 350 degrees. In a bowl, whisk together the eggs, salt, pepper, lemon pepper, and onion powder. Set this aside.
- Spray 6 muffin tins with pan spray. Shred your chicken into fine shreds, if necessary, and distribute it into each muffin tin. Distribute the cheddar and pepperjack cheeses as well.
- Pour the egg mixture into each muffin tin until the fillings are completely covered with egg.
- Bake the egg cups for 20-25 minutes, or until the egg is cooked through and the tops are golden brown. Cool before consuming.
Nutrition Facts
- Servings: 6
- Calories: 163.3kcal/683.5kJ (per serving)
- Fat: 10.4g (per serving)
- Carbs: 1.3g (per serving)
- Protein: 15.1g (per serving)
