Keep eggs tender
Use moderate heat and stop cooking as soon as the eggs are set so they stay soft rather than rubbery.
← Back to recipesJump to recipe ↓
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.
Some links in this section are affiliate links. If you buy through them, DMT Nutrition may earn a commission at no extra cost to you.
Glass Meal Prep Containers
Helps keep prepared ingredients and portions organised, fresh and easy to see.
View product →
Instant-Read Food Thermometer
Helps check that meat and fish are safely cooked without cutting into them or guessing.
View product →
Heavy-Duty Baking Tray
Useful for roasting complete tray meals with enough space for vegetables and proteins to brown.
View product →
The paid recipe collection
More recipes for the weeks when you're short on time
50 satisfying, high-protein recipes plus practical meal-preparation guidance for busy weeks.
Explore the recipe book
Keep cooking
