Egg White Grill (Chick-fil-A Copycat)

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 15

Additional Time: 30

Total Time: 1

Servings:

Calories: 320kcal

Author: Lauren

Skip the drive-thru line and make your favorite fast food breakfast at home! These easy breakfast sandwiches are made with juicy chicken, fluffy egg whites, and melty cheese all served up on a crispy toasted english muffin. This Egg White Grill recipe is the best at-home version of my favorite Chick-fil-A breakfast!

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Ingredients

1 lb. thin sliced chicken breasts ~this was 5 breasts for me
1/2 cup pickle juice (120g)
1 tsp brown sugar + black pepper to taste
1/2 tsp each salt & paprika
5 large egg whites
5 english muffins
5 slices American cheese

Instructions

Add chicken to a large bowl (or ziplock bag) with the pickle juice. Add the brown sugar and black pepper. Cover and refrigerate for 30 minutes (up to 24 hours).
Remove chicken from the brine and lightly pat dry with a paper towel. Sprinkle all over with the salt and paprika.
Grease a grill or grill pan and set to medium-high heat. Add the chicken and cook covered for 1-2 minutes each side, or until cooked through. Set aside on a plate when done.
Cut English muffins in half. Place grilled chicken fillet on top of one half.
Grease a small skillet and set to medium heat Add one large egg white (can use full egg too). Season with salt and pepper to taste. Cover and cook for 2-3 minutes or until done. Then fold egg white into a square and place on top of the grilled chicken fillet. Repeat for all the egg whites.
Place the cheese slice on top of egg white and then the other half of the english muffin.
Wrap in aluminum foil or plastic wrap and keep stored in the fridge for 5 days. See notes below for reheating.

Notes

To reheat: wrap egg white grill in a paper towel and microwave for 45-60 seconds (to warm throughout) then use an air fryer or oven to toast it up! Air fry at 375 for 2-3 minutes or broil for 1-2 minutes on high.

To Freeze: wrap the sandwiches individually in wax paper, parchment paper or aluminum foil before adding to the ziploc bag. Store in a freezer-safe ziploc bag and freeze for 2-3 months. If frozen, thaw in the fridge the night before.

*Nutrition calculated with Thomas' Multigrain English Muffins.

Nutrition