Description
These Smoked Chicken and Cheese Egg Cups are a flavorful and easy make-ahead breakfast option. Packed with protein and deliciousness, they’re perfect for meal prepping or a weekend brunch.
Ingredients
Scale
- 6 large eggs
- 150g (5.3oz) smoked chicken, diced
- 100g (3.5oz) shredded cheddar cheese
- 80g (2.8oz) cream cheese, softened
- 30ml (2 Tbsp) whole milk
- 30ml (2 Tbsp) olive oil
- 15ml (1 Tbsp) fresh dill, chopped
- 15ml (1 Tbsp) fresh chives, chopped
- 2.5ml (½ tsp) black pepper
- 1.25ml (¼ tsp) salt
- Smoked paprika (optional)
- Chives, chopped (for garnish)
Instructions
- Preheat & Prep: Preheat oven to 180°C (350°F) and grease a muffin tin.
- Whisk Egg Base: Whisk eggs, milk, olive oil, pepper, salt, and paprika.
- Combine Fillings: Mix chicken, cheese, dill, and chives.
- Fold Mixtures: Gently fold egg mixture into chicken and cheese.
- Fill Muffin Cups: Spoon mixture into muffin cups (¾ full).
- Bake to Perfection: Bake for 18-20 minutes, until set and golden.
- Make Drizzle: Thin herb-cream mixture with milk.
- Cool & Plate: Cool for 2 minutes, loosen edges, drizzle with cream, and garnish with chives.
Notes
For best results, use high-quality ingredients and don’t overmix the batter. Ensure cream cheese is softened for easy blending.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 200 mg