These four-ingredient 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!

Four-ingredient chicken and cheese egg “muffins”

MAKES 12 | TOTAL TIME 30 mins


  • 6 eggs
  • 2 tbsp milk
  • salt and freshly ground pepper
  • 200g grated mature cheddar
  • 400g shredded rotisserie chicken meat (skin and bones removed)


IN a large bowl, combine the eggs and milk, and whisk to incorporate. Season the egg mixture generously with salt and pepper.

IN a separate bowl, place the Cheddar and chicken and mix to combine.

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 for 15 minutes or until set.

SERVE with veggies or salad alongside. You can also add some chopped chives (optional) for extra flavour.

These four-ingredient chicken and cheese “muffins” last about 3 days in the fridge and are great for breakfasts or lunches on the run. Add them to your kids’ lunch boxes, to a picnic, or store in a container for a cheesy snack on a road trip!

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart


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