Chicken, Egg and Vegetable Muffin

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    78 per serving


  • 3 medium-sized eggs
  • 40g courgette
  • 60g slightly steamed cauliflower
  • 60g cooked chicken
  • Chilli flakes

Cooking Directions

  1. Pre-heat oven to 180C
  2. Chop everything into small pieces.

  3. Fill 6 medium sized muffin cases to about half full with the chicken and the veggies.

  4. Beat 2 of the eggs and add some chilli flakes then spoon the egg chilli mix equally into each muffin case and bake in oven for about 7 min.

  5. Beat remaining egg.

  6. Top up muffins with the remaining egg and bake for another 7 - 8min.

  7. These will last for up to 3 days in the fridge