Camila Alves McConaughey’s Chicken & Spinach Breakfast Bites
½ tsp. extra virgin olive oil
½ lb lightly seasoned sauteed ground chicken (can be leftover chicken as well)
½ tsp. Garlic salt
1 cup rinsed and chopped spinach
Preheat oven to 350 F.
With a paper towel or brush, apply a light layer of extra virgin olive oil to the cup parts of a 12 cup muffin pan and set aside.
In a large mixing bowl, crack eggs. Whisk to scramble. Add garlic salt (or favorite mild seasoning). Whisk again to combine. Set aside.
Fill each muffin cup about halfway full with ground chicken and spinach, evenly distributing among the cups.
Pour eggs into each muffin cup leaving a little bit of room at the top.
Bake for 15 minutes or until the egg has set and the edges are just browned. The middle should be firm.
Remove from oven and let set for a couple minutes before serving.
Pop the cups out with a spoon and serve warm.
You can refrigerate these for 4 days or freeze them for 2-3 months – just reheat by popping them in the microwave!