Recipe
Chicken and Cheese Breakfast Muffins
Prep Time: 10 min
Cook Time: 25 min
Serves: 6
These unique “muffins” are a protein-rich way to start your day! Combining eggs, cheese, and chicken, these are perfectly portable for breakfast on the run.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1 cup (250 mL)
chicken, cooked, chopped
1 tsp (5 mL)
butter
1/4 cup (60 mL)
onions, finely-chopped
6
mushrooms, sliced
1/2 cup (125 mL)
red pepper, diced
5
eggs, medium
1 cup (250 mL)
marble cheese, grated
2 tbsp (30 mL)
1% milk
6
English muffins, whole wheat
Instructions
1
Preheat the oven to 350°F (175°C).
2
Melt butter in a non-stick skillet. Sauté the red pepper, onion and sliced mushrooms for three minutes. Add cooked chopped chicken and stir to heat through – about 2 more minutes.
3
Spoon the mixture into a bowl and cool slightly. Beat eggs and combine with milk and half of the shredded cheese. Stir into the cooled chicken and vegetable mixture.
4
Coat a 6-cup non-stick muffin pan with cooking spray or line with paper baking cups. Pour egg mixture into greased muffin cups, dividing evenly. Sprinkle with the other half of remaining shredded cheese.
5
Bake for 20-25 minutes or until egg is set. Remove from the oven and let stand to cool five minutes.
6
Serve with the toasted whole wheat English muffins.