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 the 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. 


Ingredients

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