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.


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


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.