What came first, the chicken or the egg? In the recipe I’m sharing today, it’s the chicken! I love a good brunch recipe like these Chicken and Egg Ramekins. Not only are they easy to make in a pinch, but they are also low carb. I also earned brownie points with my family who quickly gobbled them up and asked me to make more. I love it when that happens!
I’m an early bird, but my kids and John love to sleep in on the weekends. By the time they get out of bed, it’s closer to lunch than breakfast. On the weekends in my home, it’s brunch time at around 11 to 11:30 am! I’m not complaining because I get a few quiet, peaceful hours to myself while everyone snoozes.
It’s during those hours when I dream up delicious brunch recipes like this Chicken and Egg dish or the ever so popular Mediterranean Brunch Bake. They’re filling and the perfect thing to whip up when it’s too late for breakfast but too early for lunch.
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
I got the inspiration for this recipe from a recipe on the Chicken Farmers of Canada website.
Why You’ll Love This Recipe
- Easy to make – ready in only 4 simple steps
- Low carbIndividual portions so you don’t go too overboard
- Simple to customize and make each one with just the ingredients that person will love
- Perfect to double or triple the batch and freeze the extra for later or be ready for meal prepping
- Deli chicken
- Extra virgin olive oil
- Diced onions
- Cooked chicken breasts
- Fresh basil
- Cherry tomatoes
- Shredded cheddar cheese
- Salt & pepper
How to Make Chicken and Egg Ramekins
- Step One. Preheat the oven to 350F. Spray four ramekins with cooking spray and set aside.
- Step Two. Heat olive oil in a skillet over medium heat. Saute onions and chicken for 3 minutes. Add fresh basil and saute 1 minutes. Set aside.
- Step Three. Arrange 2 slices of deli chicken in each ramekin covering the bottom and the sides. Crack an egg into each ramekin. Top with a couple tablespoonfuls of the chicken mixture. Top with cherry tomatoes and cheese.
- Step Four. Bake for 25 minutes until eggs are cooked to your preference. Serve hot.
Helpful Kitchen Tools
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What to Serve with Chicken and Egg Ramekins
- Cheesy Breakfast Potatoes
- Baked Oatmeal
- Bacon and Egg Biscuit Casserole
- Overnight Bacon Breakfast Casserole
- Cheese and Bacon Hand Pies
Tips and Tricks
- You can use various size ramekins if needed. Try not to choose one too big or too small to fit your ingredients.
- You can prep the ingredients and have everything ready ahead of time, so all you have to do is assemble and bake.
- This is an easy base recipe to work with, feel free to try any of the variations and substitutions listed below or come up with your own.
- To cut down on calories, you can use egg whites instead of the full eggs. You can also choose to do a combo of the whites and full eggs if desired.
Variations and Substitutions
- Instead of making fresh chicken breast, you can use leftover chicken breasts, other pieces of leftover chicken, or even rotisserie chicken that you pick up at the grocery store. Whatever cooked chicken you choose to use or make, if making, ensure that the internal temperature gets to 165 degrees F before consuming or using in this recipe.
- Feel free to swap out the extra virgin olive oil for other cooking oil like avocado oil or coconut oil.
- Instead of using chicken, swap it out for other protein options. Try bacon, sausage, breakfast ham, or even turkey sausage.
These are best enjoyed on the same day that you make them. But if you want to keep them for leftovers, you can certainly try!
Leftover ramekins should be transferred to an airtight container in the refrigerator for up to 3-4 days.
It’s important to know how fresh or old your deli chicken is before using it. If it’s older deli chicken, these shouldn’t be kept as leftovers for longer periods of time. If it’s more fresh chicken, it’s safer to keep it longer.
If you want to try to freeze these. Once you’ve made them, transfer them to a freezer safe container and freeze for up to 3 months.
You can also line a baking sheet with parchment paper and place the cooked Chicken and Egg “cups” (since they’ll be out of the ramekins) onto the prepared sheet. Don’t let them touch. Then place the sheet with the “cups” into the freezer for an hour or two until they’re frozen solid.
Once frozen, pop them off the baking sheet and into a freezer safe bag. This makes it easier to get however many you want or need later and they aren’t all stuck together.
Place the frozen breakfast cup in the fridge to thaw overnight and microwave for a bit to warm it back up in the morning.
This makes these Chicken and Egg Ramekins the perfect thing to add to your meal plan. Make a large batch on Sunday and have them ready for breakfast all week long! Easy peasy!
What other ingredients can I add in?
The options are endless here. It’s all about what you can fit into the ramekins. And that’s the beauty about making these in ramekins, in individual servings. Each person can customize them with only what they like. Some other ideas to add in:
- Other types of shredded cheese
- Diced up bell peppers
- Spinach or kale
- Other meat diced up- ham, bacon, sausage, etc
Other Brunch Recipes
Here are some more fantastic recipes to whip up and serve as brunch on those lazy weekends! If you loved these Chicken and Egg Ramekins for brunch, you’re going to love any of these recipe:
- Scrambled Egg Casserole
- Honey Almond Breakfast Cups
- Apple Pie French Toast Casserole
- Spinach and Cheese Egg Muffins
What is your favourite brunch recipe?
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- 8 slices deli chicken
- 1 teaspoon extra virgin olive oil
- 1/2 cup onions, diced
- 1 cup chicken breasts, cooked and chopped
- 2 tablespoons fresh basil, chopped
- 4 eggs
- 1/4 cup cherry tomatoes, sliced
- 1/2 cup cheddar cheese, shredded
- salt & pepper, to taste
- Preheat oven to 350F. Spray four ramekins with cooking spray and set aside.
- Heat olive oil in a skillet over medium heat. Saute onions and chicken for 3 minutes. Add fresh basil and saute 1 minutes. Set aside.
- Arrange 2 slices of deli chicken in each ramekin covering the bottom and the sides. Crack an egg into each ramekin. Top with a couple tablespoonfuls of the chicken mixture. Top with cherry tomatoes and cheese.
- Bake for 25 minutes until eggs are cooked to your preference. Serve hot.
You can use 4 slices of deli chicken if the slices are large enough to cover the muffin tin.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 242mgSodium: 513mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 25g