Mediterranean Honey Lime Chicken & Avocado Egg Muffins

Mediterranean Honey Lime Chicken & Avocado Egg Muffins

These Mediterranean Honey Lime Chicken & Avocado Egg Muffins are a savory, protein-packed breakfast or snack bursting with fresh flavors. Juicy honey-lime marinated chicken, creamy avocado, tangy feta, and vibrant herbs are baked into fluffy egg muffins for a meal-prep-friendly dish. They’re gluten-free, low-carb, and Mediterranean-diet inspired—perfect for busy mornings or healthy snacking.

Prep Time:

15 minutes

Cook Time:

20–22 minutes

Total Time:

37 minutes

Servings:

12 egg muffins

Ingredients:

For the Honey Lime Chicken:

1 medium boneless, skinless chicken breast (about 200g), diced small

1 tablespoon olive oil

1 tablespoon honey

1 tablespoon fresh lime juice

1 teaspoon lime zest

2 cloves garlic, minced

½ teaspoon smoked paprika

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon black pepper

For the Egg Muffins:

8 large eggs

¼ cup milk (dairy or unsweetened almond milk)

1 ripe avocado, diced

⅓ cup crumbled feta cheese

¼ cup sun-dried tomatoes, chopped

¼ cup red bell pepper, finely diced

¼ cup red onion, finely diced

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil, chopped

½ teaspoon salt

¼ teaspoon black pepper

Olive oil spray (for greasing muffin tin)

Instructions:

Prepare the Honey Lime Chicken

In a small bowl, whisk together olive oil, honey, lime juice, lime zest, garlic, smoked paprika, oregano, salt, and black pepper.

Toss the diced chicken in the marinade and let it sit for 10–15 minutes (or up to 2 hours in the fridge for deeper flavor).

Heat a skillet over medium-high heat. Cook the marinated chicken for about 4–5 minutes, stirring occasionally, until cooked through. Set aside to cool slightly.

Make the Egg Muffin Mixture

Preheat the oven to 375°F (190°C).

Lightly grease a 12-cup muffin tin with olive oil spray.

In a large mixing bowl, whisk the eggs and milk until fluffy.

Stir in the cooked chicken, diced avocado, feta, sun-dried tomatoes, bell pepper, red onion, parsley, basil, salt, and pepper. Mix gently to avoid smashing the avocado.

Bake the Muffins

Pour the egg mixture evenly into the muffin cups, filling each about ¾ full.

Bake for 20–22 minutes, or until the eggs are set and slightly golden on top.

Let the muffins cool for 5 minutes before removing them from the pan. Use a small spatula or butter knife to loosen edges if needed.

Serving Suggestions:

Serve warm or at room temperature.

Pair with a side of Greek yogurt or a light arugula salad for a complete Mediterranean meal.

Storage:

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 2 months. Reheat in the microwave for 30–45 seconds.

Tips & Variations

Tips:

Avocado Handling:
Use just-ripe avocados to prevent mushiness. Dice them just before adding to the egg mixture to avoid browning.

Prevent Sticking:
Make sure to grease your muffin tin thoroughly or use silicone muffin liners for easy removal.

Even Distribution:
Use a measuring cup or ladle to pour the egg mixture evenly into muffin cups to ensure consistent portion sizes.

Don’t Overbake:
Egg muffins can dry out quickly. Check for doneness at 20 minutes—they should be set but still slightly soft in the center.

Cooling Matters:
Allow muffins to cool for at least 5 minutes before removing from the pan. This helps them hold together better.

Variations:

Cheese Options:
Swap feta for goat cheese, shredded mozzarella, or even grated Parmesan for a different flavor profile.

Protein Swap:
Use rotisserie chicken, turkey breast, or grilled shrimp instead of honey lime chicken if you’re in a hurry.

Veggie Add-Ins:
Try chopped spinach, kale, or zucchini for extra greens. Olives or roasted red peppers can add more Mediterranean flair.

Spicy Kick:
Add a pinch of red pepper flakes or chopped jalapeños to the egg mixture for heat.

Herb Twist:
Replace basil and parsley with dill, mint, or chives for different fresh herb flavors.

Egg Whites Only:
Use all egg whites or a mix of whole eggs and egg whites for a lower-fat option.

Meal Prep Friendly:
Double the recipe and freeze half for a grab-and-go breakfast later in the month.

Q&A

Q: Can I make these egg muffins dairy-free?
A: Yes! Simply omit the feta cheese or substitute it with a plant-based feta or nutritional yeast for a cheesy flavor without dairy.

Q: Can I prepare these in advance for meal prep?
A: Absolutely. These muffins are perfect for meal prep. Store them in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the microwave or oven.

Q: My muffins deflated after baking—is that normal?
A: Yes, egg muffins tend to puff up during baking and slightly deflate as they cool. This is normal and doesn’t affect the flavor or texture.

Q: Can I use pre-cooked chicken instead of cooking fresh chicken?
A: Yes! You can use leftover grilled chicken or rotisserie chicken. Just toss it in the honey-lime mixture for flavor before adding it to the eggs.

Q: How do I prevent my avocado from browning in the muffins?
A: Since the avocado is baked into the muffins, it won’t brown the same way raw avocado does. Use fresh, firm avocado and avoid over-mixing to keep chunks intact.

Nutrition Facts (Per Muffin, Approximate)

Note: Nutrition may vary slightly based on specific ingredients and portion sizes.

Conclusion

Mediterranean Honey Lime Chicken & Avocado Egg Muffins are a flavorful, protein-rich solution for busy mornings, post-workout snacks, or light lunches. They combine the zesty sweetness of honey lime chicken with creamy avocado, fresh herbs, and Mediterranean accents like sun-dried tomatoes and feta cheese.
These muffins are gluten-free, meal-prep friendly, and customizable for different dietary needs. Whether you’re following a Mediterranean lifestyle or just looking for a nutritious breakfast idea, these egg muffins deliver on both taste and convenience!