← NUTRITIONBreakfast
Chicken & Egg Breakfast Muffins
Batch-bake a dozen on Sunday and breakfast is handled all week — high protein, portable, and no cooking on the days you're rushing out to train.
- CALORIES
- 300 kcal
- PROTEIN
- 28 g
- CARBS
- 4 g
- FAT
- 19 g
- →8 whole eggs, beaten
- →150 g chicken mince or diced chicken, browned
- →1/2 bell pepper, diced
- →1 handful spinach, chopped
- →2 spring onions
- →1 tsp oil, salt, pepper
- 01Heat the oven to 190°C and oil a 12-hole muffin tin.
- 02Cook the chicken through, then divide it and the vegetables between the holes.
- 03Season the beaten eggs and pour over to three-quarters full.
- 04Bake 18–22 minutes until set. Cool before lifting out.
Twelve muffins, three per serving. Keep 4 days in the fridge or freeze. Use whites for half the eggs to cut the fat.
Note: A recipe, not a meal plan. How much of it fits your day depends on your targets — build it into a plan or ask at your assessment.