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Keto Chipotle Lime Chicken Egg Muffins

School is back in session! Whip up a batch of Chipotle Lime Egg Muffins on Sunday and you will have quick weekday breakfasts ready to go! Packed with flavor and protein this keto, paleo, gluten free, low carb friendly breakfast egg muffin is bound to become a family favorite. It’s super easy to add your favorite vegetables or toppings and serve it for dinner! Hint: Make a double batch and freeze for snacks or last minute quick meal!

  • 10 Minute Prep Time
  • 22 Minute Cook Time
  • 12 Muffin Servings

What You'll Need

  • 1 pkg Kevin’s Natural Foods Chipotle Lime Chicken

  • 1/4 cup chopped cilantro

  • 1/4 cup chopped green onion

  • 10 large eggs

  • 1/4 teaspoon salt

  • 2 ounces (1 cup) shredded sharp cheddar cheese or dairy free substitute

  • 12 cherry tomato slices and 12 cilantro leaves

  • Kevin’s Taco Seasoning

  • Garnish Suggestions: chopped cilantro, green onions, and sliced tomatoes

Cook It Up!

  • 1

    Preheat oven to 400°F. Generously grease 12 muffin cups.

    Nonstick spray, butter, or silicone muffin liners, or a silicone muffin pan is a must. Do not use paper liners.

  • 2

    Prepare Chipotle Lime Chicken. Snip the corner of the bag and drain natural broth and discard. Remove chicken from bag and chop into 1/4-inch pieces.

  • 3

    Combine Chicken, Chipotle Lime Sauce, cilantro, and green onions, in a 4 or 8 cup measuring bowl, with pour spout. Divide chicken into muffin cups, about 1/4 cup per cup.

    Any medium bowl can be used but 1 bowl with spout means less dishes!

  • 4

    Whisk the eggs and salt, in the measuring bowl with pour spout, and evenly pour over the chicken cups, about 3/4 cup full.

    No need to wipe out the bowl before adding eggs!

  • 5

    Top each chicken cup with about 1-tablespoon shredded cheese, a cilantro leaf, and a tomato slice.

  • 6

    Bake in oven, on the bottom shelf, for 22-25 minutes or until eggs set. Cool egg muffins, in pan, for 3 minutes. Run a mini spatula around the edges of each muffin to loosen. Remove muffins from pan and serve warm or cool on a wire rack and refrigerate or freeze to serve later. Be prepared to serve at least 2 per person; so tasty and light!

    To Store: Cool muffins then place in an airtight container. Refrigerate for up to 4 days. Note: Store egg muffins in individual containers if you plan take with you on the go.

    To Freeze: Cool muffins then individually wrap in plastic wrap. Place wrapped muffins in a freezer safe storage container and freeze for up to 3 months. Let egg muffins thaw overnight in the refrigerator or reheat directly from frozen or reheat frozen in microwave.

    To Reheat Egg Muffins: Chipotle Lime Chicken Egg Muffins reheat so well! Unwrap 1 or 2 egg muffins and place on a microwave safe plate. The cook time will vary based on your microwave but try 30-seconds, the first time!

    Variations: For dinner, simply add 1 tablespoon finely chopped broccoli or spinach to each egg cup. If so, there will be extra egg filling so grease 2 (6 oz) ramekins and bake along side the muffin pan.

    Change it up with other Kevin’s Natural Foods Entrées:

    Roasted Garlic Chicken with red bell pepper and basil
    Roasted Garlic Chicken with sun dried tomatoes and parsley
    Cilantro Lime Chicken with green bell pepper and green chilies
    Cilantro Lime Chicken with shredded sweet potatoes and jalapeño