Recipes & Kitchen  

Egg Muffins

Egg Muffins


  • cooked chicken – 1 oz each slice, “per cup”
  • one dozen eggs (egg whites only) or 12 oz of liquid egg whites
  • 1 cup cooked spinach
  • salt and pepper, to taste


  1. Preheat oven to 400 degrees.
  2. Spray 12-cup muffin tin with non-fat cooking spray.
  3. Cook chicken, then put 1 oz chicken slices into tins forming a “cup” and then spoon chopped, cooked spinach into each “cup” bottom.
  4. Crack egg over each “cup” separating the yoke and covering the spinach with the egg white.
  5. Add salt and pepper to taste.
  6. Bake for 15 minutes.

Makes 12 Muffins