Keep eggs tender
Use moderate heat and stop cooking as soon as the eggs are set so they stay soft rather than rubbery.
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Chicken & Egg Breakfast Muffin
A freezer-friendly English muffin filled with a seasoned chicken patty, egg and mozzarella for busy mornings.
Total time30 min
Calories430 kcal
Protein44g
Serves1
Step by step
Method
- 01
Preheat the oven to 180°C.
- 02
Mix the chicken, breadcrumbs and seasonings, then shape into a round patty.
- 03
Bake on a lined tray for 15–20 minutes until the centre reaches 75°C.
- 04
Toast the muffin and cook the egg in a round mould until set.
- 05
Assemble with the chicken patty, egg and mozzarella. Cool before refrigerating or freezing.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Prepare safely
Cool cooked egg dishes promptly and refrigerate in a sealed container before reheating thoroughly.
Keep textures separate
Store bread, herbs and crisp vegetables away from moist fillings until serving.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
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