Muffins with organic chicken and cheese

Muffins with organic chicken and cheese


(for 6 muffins)

- 3 eggs

- 1 glass of spinach leaves

- 30 g of yellow cheese

- 200 g of chicken breast

- 1 garlic clove

- salt and pepper


Preheat the oven to 180 degrees Celsius.

Dice the chicken breast finely and fry briefly with a few drops of oil.

Grate the cheese on large holes of a box grater.

Scramble the eggs with chopped garlic clove in a bowl and add salt and pepper to taste.

Tear spinach leaves into smaller pieces. Add spinach and grated cheese to the scrambled eggs. Stir with a fork.

Smear a muffin form with oil or butter, fill with pastry and bake for 15 minutes.

If you are using silicon forms, there is no need to smear them with fat.

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