Easy, cheesy and spicy baked eggs cups with leftover tandoori chicken. Delicious plain or spice it up with mint chutney!
Mmm, spicy eggs and lets load up on the jalapeños, shall we??
Leftover tandoori chicken from last night’s dinner…
Some eggs, cheese and some jalapeños…YUM!
I know, been ages since I posted something spicy (feels that way at least).
These cups aren’t spicy – Tandoori chicken isn’t spicy to begin with – its just too damn flavorful! Jalapeños are the primary source of heat – add as much or little you’d like.
Leftover mint chutney…bring it on!
Skill level – Easy
Baked Egg & Tandoori Chicken Cups
6 large eggs, lightly beaten
1 cup finely chopped tandoori chicken
1 cup grated pepper jack cheese
3 tablespoons finely chopped onion
3 tablespoons finely chopped mint
1 tablespoon finely chopped jalapeños (add less or more depending on your spice level)
1/4 teaspoon salt
thinly sliced jalapeños , for topping (optional)
1. Preheat oven to 350 degrees F. Spray a standard muffin pan with non-stick cooking spray and set aside.
2. Combine all ingredients (except sliced jalapeños reserved for topping) in a large bowl, stir well until thoroughly combined. Pour about 1/4 cup measure mixture into the prepared muffin pan (fills 9 cups). Chopped chicken and cheese tends to settle down, so try to scoop from the bottom of the bowl, each time. Place sliced jalapeños on top (if using).
3. Place pan in the middle rack of the oven, bake for about 18 minutes until puffed and a toothpick inserted in the middle of a cup comes clean.
4. Place pan a wire rack to cool. Serve egg cups hot, warm or at room temperature (gently run a thin knife around each cup to loosen from pan).
Makes 9 cups