Brunch

Chicken and veggie Breakfast Muffins is for Breakfast.

Chicken and veggie Breakfast Muffins takes 15 minutes to prepare.

Chicken and veggie Breakfast Muffins takes 40 minutes to cook.

Chicken and veggie Breakfast Muffins makes 9 servings.

The ingredients for Chicken and veggie Breakfast Muffins are:

1.25 cups egg beaters (5 eggs)
1 boneless skinless chicken breast (cooked and shredded)
1/2 medium onion diced
1/2 cup mushrooms diced
2 ounces frozen broccoli (Thawed and diced)
1 cup frozen cauliflower (thawed and diced)
2 Tbsp non-fat milk
1 Tbsp extra virgin olive oil (to sautee veggies)
3 ounces of swiss cheese cut into small strips
salt and pepper to taste

Here is how you make Chicken and veggie Breakfast Muffins:

Preheat oven to 350. Boil chicken and once cooled, shred. In a large skillet, add olive oil and sautee onion, mushrooms, thawed broccoli and cauliflower, and shredded chicken. Sautee until tender. In a large mixing bowl stir together eggs, milk, and sauteed mixture and spoon evenly into muffin pan sprayed with non-stick cooking spray or lined with muffin papers. place a few strips of cheese on the top of each muffin. Bake for 20-25 minutes or until firm throughout. Makes 12 muffinsNumber of Servings: 9Recipe submitted by SparkPeople user CERISERENEE.

The nutritional information for Chicken and veggie Breakfast Muffins is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 105.8

• Total Fat: 3.1 g
• Cholesterol: 15.6 mg
• Sodium: 85.7 mg
• Total Carbs: 2.4 g
• Dietary Fiber: 0.9 g
• Protein: 11.1 g

The dietary needs meet for Chicken and veggie Breakfast Muffins is Low Carb