Savoury Chicken & Cheese Breakfast Muffins

Here are some delicious chicken muffins, perfect for a picnic or parties, they’re super simple to make, especially like in this case where I already had leftover roasted chicken, basically just make a simple batter, add the filling, pop in the oven and you’re done! This is a great savory chicken and cheese muffin recipe, plus I’m publishing this recipe on Cheese Day hehehe, I hope it’s cheesy enough! 😀

I would say these muffins are incredibly versatile and always a hit. The combination of tender chicken with melted mozzarella and a generous sprinkle of parmesan creates pockets of gooey, cheesy goodness in every bite. The onion and garlic add depth, while the oregano brings that classic savory note, they’re just as delicious warm from the oven with the cheese all melty, or cold as a grab-and-go snack.

Whether you’re looking to use up that roast chicken from Sunday dinner or planning ahead for a party spread, these muffins are your answer. They’re filling enough to be a light meal on their own, but also work beautifully alongside a crisp salad or soup. Plus, they freeze wonderfully, so you can make a double batch, freeze half and thank yourself later! Let’s check the recipe!

Savoury Chicken & Cheese Breakfast Muffins

Servings: 12
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
Print

Gotta love this blend of cheese and chicken, its a delicious combo, also its great to use a more mild cheese like mozzarella for meltiness but also a hard more savoury cheese like parmesan to give it that cheesy salty touch, its a delicious recipe to try at home thats for sure!

Ingredients

Flour – 150g
Eggs – 2
Olive Oil – 30ml
Milk – 125ml
Baking Powder – 1 Teaspoon
Pepper – A Pinch
Salt – A Pinch
Roast Chicken – 1/2 (1 Breast + 1 Leg + 1 Thigh)
Onion – 1
Garlic – 2 Cloves
Mozzarella Cheese – 4 Slices (or Flamengo Cheese)
Parmesan Cheese – To Taste
Olive Oil – A Drizzle
Oregano – To Taste

Directions

Start by making the batter, add the eggs, olive oil, and milk to a bowl and whisk well until everything is mixed together, then gradually add the flour, whisking continuously until you have a very smooth mixture. Season with a pinch of salt and pepper and set aside.
In a frying pan, add the chopped onion and garlic with a drizzle of olive oil, sauté until the onion is transparent, while sautéing shred the chicken, preferably into large pieces (if you don’t have cooked chicken, then chop the raw chicken and cook it with the onion and garlic).
Add the chicken to the frying pan, mix and season with salt and pepper, remove from the heat and allow to cool slightly.
Preheat the oven to 180°C and line a baking tray with paper muffin molds.
Chop the mozzarella cheese and add to the pasta, followed by the chicken with the sautéed mixture and a pinch of oregano, mix.

Pour the mixture into each paper cupcake mold until there is no mixture left, then sprinkle each cupcake with plenty of grated Parmesan cheese.
Bake for about 15 to 20 minutes until cooked through. Insert a toothpick into the center, if it comes out dry, they are ready.

You can eat them warm with the cheese melted, but they are also delicious cold. Bon appétit!

Notes & Tips: Use cayenne pepper or other spices to create variations, especially since chicken has a mild flavour. A dash of paprika or red pepper flakes can really make these pop!

While mozzarella gives a wonderful melt factor, you can use any good melting cheese you have on hand like cheddar, Monterey Jack, flamengo cheese, or even a sharp provolone will work beautifully.

These muffins are perfect for meal prep. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the oven or microwave.

Use an ice cream scoop to fill the muffin liners evenly, this ensures they all cook at the same rate and look uniform.

Feel free to add some finely chopped bell peppers, corn, or spinach to the batter for extra nutrition and color.

The toothpick test is key, if it comes out with wet batter, give them another 5 minutes. The tops should be golden and spring back when lightly pressed.

This recipe is incredibly forgiving. Any cooked chicken works, like rotisserie, grilled, baked, or even leftover turkey from Thanksgiving!

This recipe for Savoury Chicken & Cheese Breakfast Muffins was originally created on BakeAfter.com. Esta receita de Queques de Frango e Parmesão foi publicada em português no Iguaria.com.