I remember the days when I used to toss soooo much food, as I never ate leftovers. Now, I LOVE leftovers! They make eating real food truly sustainable, which is why I always make at least a double batch of whatever I’m cooking up.
My Chicken Fajita Sheet Pan Dinner is one of my favorite recipes that I’ve ever created, and I’ve been making a double batch of it to have on hand for the past few weeks! One day I had the idea to turn the leftovers into breakfast, which is how I came up with these Chicken Fajita Egg Muffins!
Not only are these Chicken Fajita Egg Muffins delicious and great to have on hand during the week, but they’re also super easy to make and only require one bowl! I HIGHLY recommend using either parchment or silicone muffin liners, as scrubbing cooked egg out of your muffin tin isn’t the most fun. I definitely learned that from experience!
Enjoy these Chicken Fajita Egg Muffins!
Chicken Fajita Egg Muffins
Equipment
- Oven
Ingredients
- 6 eggs
- 1/4 cup full fat coconut milk
- 1 cup leftover chopped fajita chicken
- 1/2 cup leftover fajita veggies
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Optional Toppings:
- avocado
- guacamole
- salsa
- cilantro
Instructions
- Preheat your oven to 350 degrees. Line your muffin tin with 8 parchment muffin or silicone muffin liners.
- Whisk the eggs and coconut milk in a large bowl. Add the remaining ingredients and stir once more to combine. Pour the egg mixture into the 8 lined muffin tins and back for 20-25 minutes, or until a knife inserted into the middle of the egg muffin comes out clean. Enjoy with any or all of the toppings!
Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!
Leave a Reply