Preheat the oven to 350°F (175°C).
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.
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.
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 English muffins.
- Serves: 6
- Prep Time:
- Cook Time:
- 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
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!