YOUR SOLIN GENERATED RECIPE
Chicken and Goat Cheese Egg Muffins
Oven-baked egg muffins packed with tender shredded chicken and juicy cherry tomatoes, topped with creamy goat cheese that melts into every savory bite.
INGREDIENTS
3 large eggs
4 oz cooked chicken breast
0.5 oz goat cheese
0.25 cup cherry tomatoes
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 tsp olive oil
PREPARATION
Preheat your oven to 350°F and lightly grease four cups of a muffin tin with the olive oil.
In a medium mixing bowl, whisk the eggs together with the sea salt, black pepper, and dried oregano until the mixture is smooth and well combined.
Divide the shredded cooked chicken breast and the halved cherry tomatoes evenly among the four prepared muffin cups.
Pour the egg mixture over the chicken and tomatoes in each cup, filling them until they are about three-quarters of the way full.
Top each muffin cup with a portion of the crumbled goat cheese, pressing it slightly into the egg mixture.
Bake for 20 to 25 minutes, or until the eggs are completely set and the tops are beginning to turn a light golden brown.
Remove from the oven and let the muffins cool in the tin for at least 5 minutes before using a knife to gently pop them out and serve.