Four-ingredient chicken and cheese egg “muffins”

These quick and easy chicken and cheese egg “muffins” are the perfect meal-on-the-go! We love whipping up a bunch and saving it for a quick breakfast or a lunch on the run!

You will need: eggs, chives, mature Cheddar and rotisserie chicken

Makes 12 EASY 30 mins

In a large bowl, combine 6 eggs and 30ml (2 tbsp) milk, and whisk to incorporate. Season the egg mixture generously with salt and freshly ground black pepper. In a separate bowl, place 200g grated mature Cheddar and 400g shredded rotisserie chicken meat (without skin and bones). Preheat the oven to 180°C and grease a standard 12-cup muffin tin. Divide the shredded chicken among the muffin cups, followed by the cheese distributed among them. Pour the egg mixture over the chicken and cheese, and bake in the preheated oven, 15 minutes or until set. Serve with veggies or salad alongside. You can also add some chopped chives (optional) for extra flavour.

These “muffins” last about 3 days in the fridge and are great for breakfasts or lunches on the run.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

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