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PrintChicken and Cheese Breakfast Muffins
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.
![[+]](/images/uploads/recipes/2010/Nov/12/176_view.jpg)
Chicken and Cheese Breakfast Muffins
1 cup
chicken, cooked, chopped
250 mL
1 tsp
butter
5 mL
1/4 cup
onion, finely chopped
60 mL
6
mushrooms, sliced
6
1/2 cup
red pepper(s), diced
125 mL
5
egg(s), medium
5
1 cup
marble cheese, grated
250 mL
2 Tbsp
1 % milk
30 mL
6
English muffins, whole wheat
6
Preparation
Serves 6
Cook time :
25 min
|
Preparation time :
10 min
Chicken and Cheese Breakfast Muffins
1
Preheat the oven to 350°F (180°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.
Notes: No time to eat breakfast in the morning? Try these egg "muffins" for a quick, healthy breakfast that can be eaten on the run. Make them ahead and warm them in the microwave for a fast and healthy breakfast treat. Top with salsa for extra zing!
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