Chicken and Mushroom Breakfast Muffins

Chicken & Mushroom breakfast muffins with Sichuan pepper

Last night in preparation of my weekly meals, I decided to change the taste and quantity of the ingredients of my usual Breakfast muffins that were much of a success last month.  Still maintaining much of the same ingredients but tweaking the spice to include Sichuan pepper, a wholespice used mainly in Asian cuisine which has a distinct and unique hot lemony overtone.  I also reduced the quantity of eggs to create 8 muffins.


4 large eggs –
3 deboned chicken thighs cut into small bite sized pieces
100g mushrooms finely sliced
1/2 an onion finely sliced
1 tblsp melted coconut oil
a sprinkle of cumin seeds
1/4 to /1/2 tsp Sichuan pepper roughly cracked
3 tbslp chopped fresh coriander (substitute with fresh Italian flatleaf parsley)
optional:  finely sliced green chilli

Here’s How

  • Preheat the oven to 180 degrees
  • Dice the chicken into bite size or smaller pieces
  • In a large bowl whisk the eggs together with seasoning and set aside
  • In a non stick pan, heat the oil and add the cumin seeds to sizzle point, about 2 minutes
  • Add and sauté the onions, chilli, until soft
  • Add the diced chicken and mushrooms and the for Sichuan pepper for flavouring
  • Cook for 10 minutes and set aside to cool
  • Once cool, add the chicken mixture, and fresh coriander to the eggs and mix well
  • Spoon the  mixture with even distribution into 8 servings in a non-stick or greased muffin tin (I used the silicon variety)   Bake for 15 to 20 minutes until eggs are cooked


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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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