Description
Veggie and Chicken Cups: Quick, protein-packed, and great for meal prep!
Ingredients
Scale
- 8 eggs
- 1 large zucchini, grated
- 1 red pepper, grated
- 1/2 onion, finely chopped
- 3/4 cup grated cheese
- 1 back-attached chicken piece, sliced (or use any cooked chicken you have)
- Pinch of nutmeg
- Pinch of baking powder
- Salt and pepper
Instructions
- Crack the eggs into a big bowl and whisk them with the nutmeg, salt, pepper, and baking powder.
- Add in the zucchini, red pepper, onion, cheese, and chicken.
- Stir everything together gently.
- Pour into a muffin tin or one big baking dish.
- Bake at 350°F (180°C) for about 25 minutes, or until the tops are firm and golden.
Why You’ll Love It:
These are easy to grab, packed with veggies and flavor, and perfect for busy mornings or quick lunches.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
