These high protein chicken muffins are best way to start your day. Eggs, cheese and chicken mixed together is the best quick breakfast on a busy day.
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
Preheat the oven to 175°C
Melt butter in a non-stick fry pan. Sauté the red pepper, onion and sliced mushrooms for three minutes. Add cooked chopped chicken and stir to heat through – about 2 more minutes.
Stir the mixture into a bowl and cool slightly. Beat eggs and combine with milk and half of the shredded cheese of your choice. Stir into the cooled chicken and vegetable mixture.
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.
Bake for 20-25 minutes or until egg is set. Remove from the oven and let stand to cool five minutes.