chicken fajita egg muffins



Chicken fajita + eggs + muffins = chicken fajita egg muffins!

For our wedding 3 summers ago, we did a ”retro theme” for our at home reception.  We had lots of yummy little bite-sized appetizers, which were made from scratch by one of our friends who is a chef/caterer.  I was reminiscing about this the other day with a girlfriend and it made me realize how much people really do LOVE those foods that can be held in their hand and devoured in a matter of seconds.  They are super simple to make and store in the fridge to be re-heated when needed.  These yummy little egg muffins served us well over this past week, which was crazy busy!  They were definitely a terrific little snack when we got home from the gym in the mornings too.  In fact, Dustin liked them so much…he kept saying “okay, just one more…okay I am lying…one more!” lol

Another wonderful thing about these breakfast eggs muffins is that you can take this recipe and create so many versions of the same thing, by adding different combinations of other ingredients.  They are a perfect option to turn to when thinking of what to bring to that luncheon or brunch with family and friends.  Guaranteed they will be a hit with all your guests too!  Just a word of advice…make sure you let them cool completely before putting them in the fridge in a Tupperware container.  This will prevent them from becoming “soggy” from the condensation!

PS…I also have a very scrumptious “meat muffin” recipe that I will be sharing with you very shortly!  Stay tuned…=D

Makes 12 muffins

chicken fajita egg muffins
3.5 from 4 reviews
Recipe type: breakfast, snack
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: many
  • 10 eggs
  • olive oil
  • 1 cup water
  • 1 cup shredded chicken- we used some leftovers from a whole chicken
  • 1/3 white/yellow onion- finely chopped
  • 1/2 red pepper- finely chopped
  • 1 tsp garlic powder or 2 cloves fresh garlic (can use either)
  • 1 tsp ground cayenne pepper
  • fresh ground pepper to taste (optional)
  1. begin by chopping and preparing all ingredients needed- set aside
  2. crack eggs in a large bowl, add water and whisk thoroughly
  3. add in spices and the chopped veggies and shredded chicken
  4. once again, whisk thoroughly
  5. grease muffin tins with some olive oil
  6. pour mixture into muffin cups (almost all the way to the top)
  7. heat oven and bake @ 350 for 20-25 minutes (use a toothpick/fork to check if they are done)
  8. enjoy!
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About Cindy
Living life and eating paleo styles. Thrive on helping people become more healthy and in tune with their body. Enjoy creating recipes that are made with LOVE.


  1. Mark says:

    Hey Cindy,

    Quick question, how long do these keep for? If I made a batch on Sunday would they still be ok by the Friday?


    • Cindy Sexton says:

      i am assuming in the fridge and not the freezer right? meh…tough call. i probably wouldn’t eat them, but i am weird that way! hehe…ps. if you did, i hope all is okay! ;)

  2. Gena says:

    Just starting the paleo diet. This wasn’t a good start. Very bland in taste, I’ll need to spice it up if I make it again. Wasn’t able to get them out of the muffin tin. Might try baking them in muffin papers. Might just stick to bacon and eggs for breakfast…for me this was a waste of time and 10 eggs.

  3. Stacy says:

    Easy to make with left over ingredients. I mix it together, stick it in the oven, make my lunch and dinner, then take them out. I let them cool while I get ready for work then I sit and eat. It’s not super special, but you can change it up by putting your own ingredients that you have left over in the kitchen. Also, I don’t use as many eggs.

  4. Jill says:

    This is a brilliant idea! My husband decided that we should try the Paleo Diet (which is a miracle in itself!) and we found this egg muffin recipe. He has been making them for me for a month and I love it. He puts either breakfast sausage or bacon in with either spinach or left over veggies. The muffins make the perfect breakfast for me because I drive 1.5 hrs every morning to work, and I can take a muffin and eat it in the car. Has anyone figured out how many calories are in each muffin?

    • Cindy says:

      THANKS! I am so glad you like them and they are working for you guys. Congrats on making the first step to start eating Paleo styles. YES! They are super handy aren’t they??? I don’t count calories, so I can’t answer this question accurately. It would also depend what you are putting in there too!

  5. Julie says:

    Awesome way to start my week off right…I used bacon instead of chicken, but the flavor was amazing! I didn’t think they were bland at all, and followed your recipe exactly (except the bacon). You are right about letting them cool completely before puttin them in the fridge, I didn’t. So they were a little soggy but still amazing!

    • Cindy says:

      Hi Julie! That’s what I love to hear – peeps starting their week off on the right foot!! So happy you enjoyed them…I just may have to make up a batch this week. Happy cooking to you…

  6. Kat says:

    If this is not a stupid question, how many muffins are you supposed to have for breakfast? Obviously not all 12!


  7. Valerie says:

    Delish! I made a small batch yesterday morning to make sure the hubby would eat it (he can be so picky!). He loved it, ate 4 of them, and talked all morning about how good they are! When he woke up this morning he asked for me to make a big batch of them…love it when I can find something easy and versatile for us! I did not use chicken but used some turkey bacon I had in the fridge and only added onions, again, all I had available. I’m sure it would be great with any leftovers…just spice accordingly.

    Thanks for an awesome recipe!

    • Cindy says:

      You are most welcome Valerie!! So happy that they were a success with your husband. Yes, the wonderful thing about this recipe is that you can play around with adding in different ingredients that are on hand!!! Thanks for your comment.

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