Print Recipe Pin Recipe
5 from 2 votes

Salsa Chicken Egg Muffins

Salsa Chicken Egg Muffins are perfect for meal prep or when you want a healthy breakfast option for a crowd. 
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 12 muffins


  • 1 1/2 tbsp olive oil, This is to grease the muffin pan and prevent sticking.
  • 12 eggs
  • 1/2 cup salsa, I use mild but you can certainly use medium or hot if you prefer.
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup fresh spinach, chopped
  • 3/4 cup shredded chicken, cooked
  • Optional: fresh jalapeño slices


  • Preheat oven to 350 degrees.
  • Grease the muffin tin with the olive oil (or use a spray). Don't skimp on this or your eggs will stick. Make sure you grease both the sides and bottom of each muffin cup.
  • In a large bowl, whisk your eggs with salsa, salt, and pepper until well combined.
  • Pour the egg mixture into your muffin pan so that each cup is about 3/4 of the way full (or a little more).
  • Add the chopped fresh spinach and use a fork to push the spinach down a bit. Add the cooked shredded chicken to each muffin cup.
  • Optional: Add a slice of fresh jalapeño to the top of your muffins. I do this for half of my egg muffins so that I have six that are spicy and six that aren't. It just depends on how much heat you like.
  • Bake for 20 minutes. Remove from the oven and set aside to cool. The egg muffins will puff up a lot while baking. They'll settle down over the next 5 minutes as they cool. Once cooled, use a fork or small spatula to gently pull the egg muffins from the pan and serve. You can top with salsa or guacamole if you're not enjoying them on the go. (Instructions for meal prep and/or freezing these egg muffins can be found in the blog post right above this recipe.)


Don't skimp on greasing the muffin pan. The egg muffins will stick to the pan if you don't use a fairly heavy hand with the oil. You can use a spray oil if you prefer but make sure you have thoroughly greased each cup, both the bottoms and the sides.
Optional additional ingredients include shredded cheddar cheese, onion, diced peppers, or fresh cilantro. If I'm not eating these on the go I top my finished egg muffins with salsa but guacamole is another yummy choice!


Serving: 1muffin, Calories: 96kcal, Carbohydrates: 1g, Protein: 7g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 170mg, Sodium: 242mg, Potassium: 115mg, Vitamin A: 350IU, Vitamin C: 0.4mg, Calcium: 29mg, Iron: 0.9mg