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Chicken Fajita Breakfast Bites - The Sleeved Chef with Jana Wolff

February 4, 2020

Serving Size: 4 ounces
Number of Servings: 12


1 lb ground chicken
½ Tbsp extra virgin olive oil
1 Tbsp chili powder
⅛ tsp paprika
½ tsp garlic powder
1 tsp ground cumin
⅛ tsp salt
⅛ tsp black pepper
1 large green pepper, finely diced
1 large red pepper, finely diced
½ medium onion, finely diced
8 large eggs
⅓ cup low-fat cheddar cheese, shredded
¼ cup fresh cilantro

  1. In a large freezer bag, combine ground chicken, cumin, chili powder, garlic powder, salt, black pepper, and paprika.
  2. Marinate chicken/spice mixture in the refrigerator for at least 1 hour.
  3. Preheat oven to 350F and coat a 12-cup muffin tin with cooking spray.
  4. Add olive oil to a sauté pan and place over medium heat.
  5. Add ground chicken to the pan and sauté until fully cooked.
  6. Transfer ground chicken into muffin tin.
  7. Evenly distribute the diced peppers and onion between the muffin cups, on top of the chicken.
  8. In a medium bowl, whisk together the eggs and pour evenly on top of veggies, about 3/4 of the way full.
  9. Season the top of each egg cup with salt and pepper and then sprinkle with cheddar cheese and cilantro.
  10. Bake at 350F for around 20 minutes.

Calories: 136
Total Fat: 7.6g
Cholesterol: 150.7mg
Sodium: 116.6mg
Protein: 13.1g
Carbohydrate: 2.3g

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