Savory Chicken Veggie Muffins
These Savory Chicken Veggie Muffins are protein-packed, veggie-loaded bites perfect for breakfast on-the-go, meal prep, or a healthy snack. Tender ground chicken and vibrant vegetables are bound together with eggs, cottage cheese, and oat flour, then baked until golden and cheesy.
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.