Cheese Chicken Muffins

Intro

Ingredients (6 Servings)

• 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

Directions

• 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.
• Serve with the toasted whole wheat muffins.

Nutrition

• Per 190 g serving
• Calories - 330
• Protein - 23 g
• Fat - 12 g
• Saturated Fat - 6 g
• Carbohydrate - 31 g
• Fibre - 3 g
• Sugar - 4 g
• Cholesterol - 180 mg
• Sodium - 420 mg