Here’s a fun and wholesome recipe for Chicken and Vegetable Muffins — perfect for meal prep, kids’ lunchboxes, or a savory breakfast on the go. These muffins are protein-packed, veggie-loaded, and easy to customize!
🧁 Chicken and Vegetable Muffins
🍗 Ingredients (Makes 12 muffins):
Base:
- 2 cups cooked chicken, shredded or finely chopped
- 1 cup grated carrot
- 1/2 cup finely chopped spinach or kale (or frozen, thawed & squeezed)
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped onion or green onions
Wet mixture:
- 4 large eggs
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/4 cup milk (or dairy-free alternative)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- Optional: 1/4 tsp paprika or dried herbs (oregano, thyme)
Optional binder (for extra hold):
- 1/4 cup breadcrumbs or oat flour (especially helpful if veggies are watery)
🔪 Instructions:
- Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease or line a muffin tin. - Mix Ingredients
In a large bowl, whisk together eggs, milk, cheese, and seasonings.
Add chicken and all veggies. Stir to combine.
If using breadcrumbs, stir them in last. - Fill Muffin Tin
Spoon mixture evenly into 12 muffin cups, pressing down gently to pack them in. - Bake
Bake for 20–25 minutes, or until set in the center and lightly golden on top. - Cool & Serve
Let cool in the tin for 5–10 minutes before removing. Serve warm or store in the fridge.
🥣 Storage & Reheating:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Reheat in microwave or oven.
🔄 Variations:
- Make it spicy: Add chopped jalapeños or chili flakes.
- Dairy-free: Use dairy-free cheese or omit cheese and add extra egg.
- Add grains: Mix in 1/2 cup cooked quinoa or rice.
- Low-carb: Skip breadcrumbs and bulk up with more veg or egg.