These savory chicken veggie muffins are the perfect grab-and-go breakfast packed with protein, veggies, and rich cheesy flavor.
They’re soft, satisfying, and great for kids and adults alike.
Whether you’re meal prepping for the week or looking for a freezer-friendly snack, these muffins will become your new go-to.
Why You’ll Love This Recipe
Protein-packed: Filled with ground chicken, eggs, and cottage cheese.
Meal prep-friendly: Bake once, eat all week.
Kid-approved: Soft, cheesy, and full of hidden veggies.
Flexible ingredients: Use your favorite meat, cheese, and vegetables.
Gluten-free option: Made with oat flour or swap in what you have.
Ingredient Highlights
Ground chicken or sausage: Turkey, chicken, or even plant-based sausage all work.
Eggs + cottage cheese: These add moisture and protein without needing extra flour.
Oat flour: A wholesome base that’s gluten-free and rich in fiber.
Parmesan & cheddar cheese: Create that irresistible savory bite.
Chopped veggies: Spinach, broccoli, or whatever’s in your fridge.
Spices (garlic, onion, fennel, chili flakes): Add warmth and depth.
Maple syrup: A tiny hint of sweetness for balance.
Olive oil: Keeps everything tender and moist.
Pro Tips Before You Start
Grease or line your pan: Silicone muffin liners make cleanup so easy.
Sauté the meat first: Browning adds tons of flavor.
Chop veggies small: Helps them cook evenly in the muffins.
Don’t overmix: Just stir until everything is incorporated.
Cool before storing: Helps muffins set and prevents sogginess.
How to Make Savory Chicken Veggie Muffins
Step 1: Preheat the Oven
Set your oven to 400°F (200°C).
Prepare a 12-cup muffin tin with silicone liners or grease it well.
Step 2: Cook the Meat & Veggies
Heat a skillet over medium.
Cook the ground chicken with garlic powder, onion powder, fennel seeds, salt, pepper, and chili flakes for 5–7 minutes until browned.
Add your chopped vegetables and cook for 1–2 minutes until softened.
Step 3: Whisk the Wet Ingredients
In a large bowl, whisk together eggs, milk, cottage cheese, olive oil, and maple syrup.
Add in baking powder and salt.
Step 4: Add the Oat Flour
Stir the oat flour into the wet mixture until just combined.
Step 5: Fold in Meat, Veggies & Cheese
Add the cooked meat and veggie mixture to the batter.
Fold in the Parmesan and cheddar cheese.
Step 6: Portion and Bake
Spoon the batter into the prepared muffin cups (about ¼ cup each).
Top with extra cheese if desired.
Step 7: Bake
Bake for 23–27 minutes until golden on top and a toothpick comes out clean.
Let them cool slightly before removing from the tin.
What to Serve It With
Fresh fruit or a smoothie
A dollop of Greek yogurt
Paired with soup or a fresh green salad
As a post-workout snack or lunchbox option
Variations / Substitutions
Vegetarian: Skip the meat and add mushrooms or lentils.
Dairy-free: Use dairy-free cheese and almond or soy milk.
Other cheeses: Try feta, Swiss, or mozzarella.
Different flour: Substitute oat flour with all-purpose or almond flour.
Extra spice: Add smoked paprika, cayenne, or Italian herbs.
Storage & Leftovers
Refrigerator: Store in an airtight container up to 5 days.
Freezer: Freeze individually up to 3 months. Thaw overnight in the fridge.
Reheat: Microwave for 30–60 seconds or warm in a 300°F oven until heated through.
FAQs
Can I use almond flour instead of oat flour?
Yes! Use a 1:1 ratio or 1¼ cups of all-purpose flour if you prefer.
Can I make these gluten-free?
Yes, with certified gluten-free oat flour or almond flour.
What kind of vegetables work best?
Spinach, broccoli, shredded zucchini, or bell peppers are great options.
Can I make them ahead of time?
Absolutely! They store well in the fridge or freezer.
Can I skip the cheese?
Yes, though cheese adds flavor and moisture. Increase seasoning to compensate.
How do I know they’re fully baked?
The tops should be golden, and a toothpick inserted in the center comes out clean.
Can I use plant-based meat?
Yes, just cook it the same way as the ground chicken.
Final Thoughts
These Savory Chicken Veggie Muffins are the ultimate make-ahead breakfast.
Whether you’re rushing out the door or need a nourishing afternoon snack, these protein-filled bites check every box—easy, tasty, and packed with wholesome ingredients.
Give them a try, and make your mornings a whole lot easier (and more delicious)!
Savory Chicken Veggie Muffins
Ingredients
- 1 lb ground chicken or turkey/sausage, casing removed
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground toasted fennel seeds
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes
- 4 large eggs
- ¼ cup unsweetened milk any kind
- 1 cup 2% cottage cheese
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1½ cups oat flour or almond/AP/whole wheat
- 2 tsp baking powder
- ½ tsp salt
- 3 cups chopped vegetables broccoli, spinach, etc.
- ½ cup grated Parmesan cheese
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F. Grease or line a 12-cup muffin tray.
- Cook ground meat with spices for 5–7 minutes.
- Add vegetables and cook until softened.
- In a large bowl, whisk eggs, milk, cottage cheese, olive oil, and maple syrup.
- Add baking powder, salt, and oat flour. Mix well.
- Fold in meat, vegetables, and cheeses.
- Scoop into muffin cups and top with extra cheese if desired.
- See full steps with tips & photos → https://wimpysdiner.net/savory-chicken-veggie-muffins/
Notes
- Swap in any finely chopped veggies you have on hand—zucchini, carrots, or mushrooms all work well.
- For a GF version, ensure your oat flour is certified gluten-free.
- These muffins reheat beautifully in a toaster oven to crisp the edges.
