SERVING SIZE:Makes 12 muffins
PREP15 MinutesCOOKING20 Minutes
Kcal:198 Kj:923Carb: 4Protein: 14Fat:14Fibre: 0


  • 340g ground chicken mince
  • 12 large eggs, beaten
  • 120ml whole milk
  • 2 tsp. chilli powder
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • cooking spray (around 1 tsp.)
  • 230g cottage cheese
  • 107g sliced black olives


  • Preheat the oven to 180C, place a rack in the center position.
  • Heat a large frypan over medium-high heat. Add the sausage and cook until browned, breaking it up with a wooden spoon. This will take around 5 minutes.
  • In a large mixing bowl, whisk together the eggs, milk, chili powder, salt and black pepper.
  • Spray a 12 cup muffin tin with cooking spray to prevent the egg mixture from sticking.
  • Equally divide half of the mince and half of the cheese into the prepared muffin tin. Pour the egg mixture into the cups, filling about half way full. Top with remaining mince, the remaining cheese and the olives.
  • Bake in the hot oven until the egg muffins are puffed up and lightly browned, about 20-25 minutes.
  • Serve warm, topped with parsley, salsa, and a slice of avocado (not included in nutritional breakdown).

Suggested serving: 1 muffin plus salsa and avocado or 2 muffins on the go!