Tex-mex chicken fritatta muffins

By Melissa Hartwig
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Bite-sized meat pastries!



  • 1 cup diced cooked chicken thigh meat from Simple Roasted Chicken Thighs (page 121; 2 leftover thighs)
  • 1 cup packed baby spinach, finely chopped
  • 1/4 cup Whole30-compliant roasted tomato salsa
  • 8 large eggs
  • 1 1/2 tablespoons coconut flour
  • 1 tablespoon chili powder
  • 3/4 teaspoon kosher salt


  1. Preheat the oven to 3750.  Line a 12-cup muffin tin with parchment paper liners or silicone layers.
  2. Combine the chicken, spinach, and salsa in a medium bowl and mix well.  Divide the chicken mixture among the prepared muffin cups (about two tablespoons each). 
  3. In a large bowl, whisk together the eggs, coconut flour, chili powder, and salt.  Make sure there are no lumps in the batter.  Pour the batter evenly into each muffin cup, leaving six millimeters of space at the top.
  4. Bake the muffins for about 20 minutes, rotating the muffin tin halfway through the baking time, until the tops spring back when you touch them and a toothpick inserted into the centers comes out clean. 
  5. Cool the muffins in the tin on a wire rack for five minutes.  Remove the muffins from the tin and place them on the wire rack to cool completely.  If you aren’t eating them right away, pack the cooled muffins in a sealed container and store in the refrigerator for up to four days.  


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