RECIPE: Rosemary & Chicken Egg Muffins

We are all busy people.  Sometimes that means what we eat doesn’t get the attention that it deserves.  I started looking around for quick breakfast items I could make to help me save some time in the AM.

This recipe is amazing!  You can make these egg muffins and keep them in the fridge for a quick breakfast for the entire week.  IMG_1908

What you’ll need:
Muffin Pan

(You can pretty much substitute these ingredients for anything you want)
Roma Tomatoes
Black Olives
Sea Salt
Black Pepper


  • Preheat oven to 350 degrees
  • Cook chicken
  • Add ingredients (including raw eggs) into a muffin pan
  • Bake for 25-30 minutes

The best part about these egg muffins is that you can eat them cold and warmed up!

Wishing you Health, Wealth & Happiness,

Ashley Sutton

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