Chicken for breakfast? Aside from fried chicken with waffles, it’s rare to see this lean protein grace morning meals. That doesn’t mean it shouldn’t be done, though. Brimming with savory flavor and the fluffiness you expect from a muffin, this recipe is certainly extraordinary. Everything comes together quickly (messing up only one bowl!) to create the perfect grab-and-go fare. Now you can have chicken for breakfast, lunch or as a healthy, anytime-I’m-hungry snack!
Chicken & Oat Breakfast Muffins
1 cup gluten-free quick-cooking oats
3 egg whites
2 lbs. 99% fat-free chicken breast
2 celery stalks, diced
1 small onion, diced
2 Tbsp. garlic powder
2 tsp. mustard powder
2 tsp. chipotle pepper spice
1/2 tsp. ground cumin
1/2 tsp. dried thyme
2 tsp. black pepper
1 tsp. salt
- Preheat oven to 375 degrees F. Coat a muffin pan with non-stick cooking spray.
- In a large bowl, mix all ingredients together until thoroughly combined. Roll into balls and place in muffin pan.
- Bake for 40 minutes, or until golden brown on top.