Breakfast on the go? We have you covered!
These Chicken and Spinach Breakfast Bites are a saving grace on busy mornings. Whether you need to grab a couple and run out the door, or pack a few for the kids to take before they head off to school… You know these will be full of protein goodness to keep you and the family fuller longer. And honestly, we love a recipe that gives kids a reason to eat spinach too.
Technique Tip: You can refrigerate these for 4 days or freeze them for 2-3 months. Just reheat them by popping them in the microwave.
Chicken and Spinach Breakfast Bites
Ingredients
- 1/2 pound ground chicken
- 6 eggs
- 1/2 cup skim milk
- 1 cup spinach, rinsed and chopped
- 1/2 tsp. red chili flakes, optional
Instructions
- Preheat the oven to 350 degrees.
- Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
- In a large mixing bowl, crack eggs and add milk. Whisk together. Add pepper flakes if you like a little spice. Whisk again to combine. Set aside.
- Fill each muffin cup about halfway with ground chicken and spinach, evenly distributing the mixture among the cups.
- Pour the egg mixture into each muffin cup, leaving a little bit of room at the top for the muffins to rise.
- Bake for 15 minutes, or until the egg has set, and the edges of the cups are browned. The middle should be firm to the touch.
- Remove from the oven and let them cool for about 5 minutes before serving.
- If the cups don't slide out easily, use a spoon to pop them out. Serve immediately or refrigerate for up to three days.
For Camila’s 15 Minute Chicken And Pasta With Sauce recipe click here and for her Sweet Potato Chicken Bowl recipe, click here.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
Recipe shared on Megyn Kelly TODAY
