Chicken Muffins Recipes

CHICKEN MUFFINS

Chicken Muffins image

Low carb Chicken Muffins are here! This easy to make and high protein muffin recipe is great for meal prep and absolutely delicious.

Provided by Derek Howes

Time 40m

Number Of Ingredients 10

Ingredients

12.5 Ounces Chicken (or Any Cooked Protein)
2 Large Whole Eggs
½ Cup Celery (Chopped )
¼ Cup Red Onion (Chopped )
½ Teaspoon Lemon Pepper
2 Tablespoons Bacon Bits
¼ Cup Cheddar Cheese (Fat Free)
1 Teaspoon Crushed Red Pepper
½ Teaspoon Garlic Powder
¼ Teaspoon Salt

Steps:

Drain your Canned Chicken
Chop up your Celery and Red Onion
Add all of your ingredients into a bowl
Mix everything together
Take out a muffin pan and coat it with non-stick cooking spray
Evenly distribute your mix into the muffin spots
Bake on 350F/176C for 30-35 minutes or until they start to brown

Nutrition Facts : Carbohydrate 1 g, Protein 13.8 g, Calories 86 kcal, Fat 3 g, SaturatedFat 0.8 g, Fiber 0.1 g, Sugar 0.3 g, Sodium 423.5 mg, ServingSize 1 serving

HIGH-PROTEIN CHICKEN TACO EGG MINI MUFFINS

High-Protein Chicken Taco Egg Mini Muffins image

This chicken taco egg muffin recipe is a game changer for brunches and parties, sure to impress guests. They are super high in protein and great for breakfast on the go, or a quick snack at the office, or school for the kids. Tasty, healthy, and a great make-ahead recipe for a quick bite!

Provided by Raquel Teixeira

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 45m

Yield 32

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
⅓ pound ground chicken
1 tablespoon taco seasoning
6 large eggs, beaten
1 cup shredded Cheddar cheese
½ cup milk
½ red bell pepper, finely chopped
1 shallot, finely chopped
¼ cup finely chopped mushrooms
2 tablespoons finely chopped chives
½ jalapeno pepper, finely chopped
1 tablespoon hot sauce
salt and ground black pepper to taste

Steps:

Heat medium skillet over medium-high heat. Add oil. Add chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. Remove from heat and set aside.
Preheat the oven to 350 degrees F (175 degrees C).
Combine eggs, Cheddar cheese, milk, red bell pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture.
Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way.
Bake in the preheated oven until eggs are set, about 18 minutes.

Nutrition Facts : Calories 42.1 calories, Carbohydrate 0.9 g, Cholesterol 41.8 mg, Fat 2.8 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 76.3 mg, Sugar 0.5 g

CHICKEN MUFFINS

Chicken Muffins image

This is something I found in "MealLeaniYumm!" by Norene Gilletz . It's perfect for brownbagging to work or school.

Provided by Mirj2338

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cloves garlic
2 medium onions
2 carrots
6 boneless skinless chicken breasts
2 eggs
2 egg whites or 1 egg
1/3 cup potato starch or 1/2 cup matzo meal
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sugar

Steps:

Drop garlic through feed tube of processor while machine is running.
Process until minced.
Cut onions, carrots and chicken in chunks.
Process in batches in processor until finely minced, about 30 seconds.
Combine all ingredients and mix well.
Spoon into 12 sprayed or greased muffin cups.
Smooth the top of each muffin with a spatula.
Bake at 350°F for 25 minutes until golden.
These reheat and/or freeze well.
Serve hot or at room temperature.
Serve with salsa[bottled or homemade].
Fat Saving Secrets: Substitute 2 pounds lean ground chicken.
However; if you grind the chicken yourself, you can control and fat content to ensure that no fatty skin is added.
Turkey can be used instead of chicken to reduce the fat content even more.
Mini Chicken Muffins: Bake mixture in greased miniature muffin tins for 15 to 18 minutes.
They're perfect as hors d'oeuvres, or to put in the kids lunch boxes.

Nutrition Facts : Calories 109.2, Fat 1.6, SaturatedFat 0.5, Cholesterol 69.5, Sodium 214.6, Carbohydrate 7, Fiber 0.8, Sugar 1.7, Protein 15.9

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