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Preheat the oven to 375°F and grease a 12-cup muffin tin.
Whisk eggs, peppers, cheese, chicken, parsley, salt and pepper together in a large bowl until combined.
Pour the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full. Bake until eggs are set, about 20 minutes. Garnish with additional parsley, and serve.
Tip: Substitute whole bell peppers with pre-packaged sliced bell peppers found in the produce section of your local grocer.
Tip: Store egg bites in an airtight container in your refrigerator for up to 1 week, or freeze for up to 2 months!
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