grab & go breakfast muffins

By gnikylime

Modified from http://www.ringfingertanline.com/2013/04/22/grab-go-breakfast-muffins/

Ingredients

• 1 lb. [0.4 kg] boneless, skinless chicken breasts
• 1 head broccoli, trimmed to florets and chopped
• 8 oz [225 g.] mushrooms, sliced
• 2 medium tomatoes, seeded and diced
• 6 egg whites
• 12 whole eggs
• 1/2 c [119 mL] milk, 1%
• 1/4 tsp [1/4 Teelöffel] dill
• 1/4 tsp [1/4 Teelöffel] fresh ground pepper
• 1/2 tsp [1/2 Teelöffel] salt
• 3/4 c [75 g.] parmesan cheese (optional)

Preparation

Step 1

Preheat oven to 350F/ 175 C.

Bring a medium-sized pot of salted water to boil.

Line a muffin tin with cupcake liners.

Put 2 T. [2 Esslöffel] of water in a pan heated to medium. Add chicken to the pan and cook.
Add more water if things start to stick.

While the chicken is cooking, blanch the broccoli. Put the florets in the pot of boiling water. After 3 minutes, drain the broccoli.

When the chicken is cooked, remove from pan and set aside to cool. Add mushrooms and cook for 6-8 minutes. Add tomatoes and cook for 2-3 mins more. Remove from heat.

When the chicken has cooled, cut into 1-in.[2.5-cm] long strips.

Lightly beat eggs, egg whites, milk, salt, pepper, and dill. Stir in chicken, mushrooms, broccoli, tomatoes, and the cheese.

Pour mixture evenly into muffin tins ~3/4 of the way full. Use remaining 1/4 c cheese to top muffins.

Bake for 20-25 min.