With just a handful of ingredients and barely any effort, these chicken and cheese egg muffins are the kind of no-fuss, protein-packed solution that actually fits into real life. They bake up fluffy, cheesy and satisfying, making them perfect for rushed mornings, lunchboxes or that moment when you realise you forgot to plan anything at all.
Four-ingredient chicken and cheese egg “muffins”
Ingredients
- 6 eggs
- 2 tbsp milk
- salt and freshly ground pepper
- 200g grated mature cheddar
- 400g shredded rotisserie chicken meat (skin and bones removed)
Instructions
In a large bowl, combine eggs and milk, and whisk to incorporate. Season the egg mixture generously with salt and pepper.
In a separate bowl, place the Cheddar and chicken.
Preheat the oven to 180°C and grease a standard 12-cup muffin tin.
Divide the shredded chicken among the muffin cups, followed by the cheese distributed among them. Pour the egg mixture over the chicken and cheese, and bake in the preheated oven, 15 minutes or until set. Serve with veggies or salad alongside. You can also add some chopped chives (optional) for extra flavour.
Notes
These four-ingredient chicken and cheese “muffins” last about 3 days in the fridge and are great for breakfasts or lunches on the run. Add them to your kids' lunch boxes, to a picnic, or store in a container for a cheesy snack on a road trip!
ALSO SEE: 2-ingredient lentil tortillas with steak & kiwi salad
2-ingredient lentil tortillas with steak & kiwi salad
ALSO SEE: 3-ingredient Creme Brulee
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
