Protein-Packed Egg Muffins

Instructions

1. 01

   Preheat your oven to 180°C (350°F) and lightly grease a muffin tray with olive oil or butter.

2. 02

   Chop the spinach and bell peppers into small pieces. Cook and shred the chicken if it isn't already prepared.

3. 03

   Crack the eggs into a mixing bowl and whisk well. Add the milk (if using), salt and black pepper.

4. 04

   Fold the chicken, spinach, bell peppers and shredded cheese into the egg mixture and stir to combine.

5. 05

   Pour the mixture evenly into the muffin cups, filling each about three-quarters full.

6. 06

   Bake for 15–20 minutes, until the muffins are set and lightly golden on top.

7. 07

   Let the muffins cool for a few minutes before lifting them from the tray. Serve warm or store for later.