Instructions
Preheat oven to 350° F.
Use nonstick spray on 3t mini muffin tinsThinly
slice the onions and cook in the skillet until very
soft and brown, stirring occasionally to avoid
singeing (approximately 20 minutes).
Remove onions to a medium mixing bowl to cool.
Dice the mushrooms and cook in the skillet until
soft and all of the liquid has evaporated
(approximately 15 minutes). Add to the onions in the
mixing bowl.
Once the mushrooms and onions have cooled, add the
chicken, coconut milk, salt and pepper.
Whisk in the eggs, then spoon into the muffin tin.
Cook in the preheated oven for 15 minutes until just
set. Remove and let sit 10 minutes, serve warm.
Reheat well in air fryer.
Serving
Suggestions
approximately 25 calories per muffin if the recipe makes 36 mini muffins
Originally Submitted
2/14/2021
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