Author: Good Food Eating.com
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 cup shredded chicken – this is a recipe to make with leftover roast chicken
- 100 g (3.5 oz) tinned asparagus – chopped up
- 4 eggs
- Coconut or almond milk
- Sea salt and pepper
Instructions
- Preheat oven to 360ºF (180ºC)
- Lightly grease 4 muffin cups with oil
- Mix chicken and asparagus together in a bowl
- Spoon mixture evenly into muffin cups
- Beat eggs with some milk, and generously season with salt, pepper
- Pour the egg mixture on top of the chicken asparagus mixture to fill muffin cups
- Bake for 20 minutes or until brown on top and puffy
- Allow to cool for a few minutes before eating, 2 muffins makes a great light breakfast for one person
Chicken & Asparagus Breakfast Egg Muffins Nutrition
These also make a great portable snack 
Make a batch and store them in the fridge for later.
ENJOY!
can these be frozen?
I’ve never tried it Leanne, will have to give it a go next time I make them. I don’t see why not