Chicken and Spinach Breakfast Bites

These gigantic meatballs were made to be an entire breakfast on their own, for easy travel in the mornings on the way to work.



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About this Recipe

By: Alison

I have not been a morning person lately, and so I needed a quick breakfast that I could heat up and easily eat in the car on the way to work each morning. Thus, these all-in-one breakfast bites were born. 


  • 42/63oz ground chicken
  • 14oz ground oats / oat flour
  • 2 garlic cloves (diced)
  • 1/2 tbsp salt
  • Handfull spinach (rough chopped)
  • 1 Tbsp rosemary
  • 1 Tbsp oregano
  • 1 Tbsp thyme

You can either buy ground chicken or cut it up yourself. I tend to “grind” my chicken myself because it’s more cost effective. I used old fashioned oats for this recipe and ground them into flour to help bind the mixture. I also did not measure my seasonings or add-ins because I wasn’t thinking about doing a blog when I made this. Pick a seasoning profile and go at it! I chose Italian seasonings which meant thyme, oregano, and rosemary. You can totally customize this for your own purposes. If anything, I probably didn’t include enough salt, which is why there’s a measurement on this. Feel free to salt to taste afterward though! I also just threw in a handful or two of spinach (I did rough chop it first). You could use just about any vegetable though, as long as it isn’t too chunky, otherwise, the meatball will break apart. 

Step by Step Instructions

Step 1

“Grind” your chicken. I prefer to use a sharp knife to dice it up, rather than buying a tool, or ground chicken. You can also use a food processer to make it go quicker. You should have 42oz of chicken for women’s portions, or 63oz for men’s. (Accounting for about a 1/3 loss in weight during cooking)

Step 2

Throw all ingredients into a large bowl and mix with your hands to be sure that all spices are evenly displaced. If there is still dry flour, add a tablespoon of water at a time until the mixture is sticky and no longer dry.

Step 3

Shape into balls (any size)

Step 4

Pan fry the balls in a skillet (I use cast iron), browning on all sides, on low. Use a little pam to keep from sticking. Once brown, cover, and let simmer until all meatballs have reached at least 155 degrees F.

Step 5

Weigh your finished meat balls. Take this number and divide it by 7. This will give you your weight for a single portion (mens or womens). Weigh and divide for the week, or weigh out each morning. 

Step 6

Cook your portion for 1-2 minutes depending on the size of your meatballs. I made mine very large and so I had to cut them in half to get them to warm through. 

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