Chicken and Veggie Egg Muffins

Chicken and Veggie Egg Muffins

I have been wanting to make these egg muffins for some time now. Ever since Nicolai started school I have made his lunch every day, and I am constantly looking for new snack things to add. Eating a pre-made lunch can get really boring, and I do not want that to happen. Some weeks I make sandwiches, others pasta salads, but my key idea is that it should be a varied and healthy lunch. In order to focus and perform your best you need to fuel your body with good food – real food. Muffins may not sound healthy, but these ones contain protein (egg/chicken) and vitamins (carrot/zucchini). I made 6, and since there is only 5 days in a week we could have a little muffin-appetizer for dinner. This recipe makes 6 large muffins to fit this muffin-form. I like this muffin-form as it is made of silikon, which makes baking a lot easier!

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1 of 6 Delicious Snacks

The Goodies:

  • 6 medium size eggs
  • 2 tbsp sour cream
  • A dash of milk
  • 3 finely chopped medium carrots
  • 1 finely chopped zucchini
  • 150g chicken bits
  • 1 handful of your choice of grated cheese
  • Salt and pepper

The How:

  1. Turn on your oven to 180°C (over and under heat)
  2. Chop vegetables
  3. Mix eggs and dairy products
  4. Add the remaining ingredients
  5. Put into the muffin-form
  6. Place in oven for 35-40 minutes (check after 25 minutes by cutting a tiny hole and seeing if the egg is firm) – I was surprised by the long baking time
  7. Enjoy as a mid-day snack, eat straight away, or use them in your lunch (like I do)
  8. 🙂

As previously mentioned we cheated and tried one straight out the oven as an appetizer and it was really good. Not a mind-blowing snack,  but a filling and healthy one. Additionally, I think it is much more fun eating one of these than eating a hard boiled egg and a carrot separately. It takes no time to make them, and now my boyfriend has snacks for the rest of the week! Let me know how you guys get on with this.

♡ NKN

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