Ingredients
6 Large free-range eggs
30ml (2T) milk
Salt & Pepper
200g Mature Cheddar
400g Shredded Chicken
Method
In a large bowl, combine eggs and milk. Season the egg mixture generously with salt and black pepper. In a separate bowl, place grated Cheddar and shredded chicken (without skin and bones).
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.
You may also add some chopped chives & paprika for extra flavor.
These muffins last about 3 days in the fridge and are great for breakfasts or lunches on the run.
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