Hey y'all! If you've ever craved that savory, satisfying Chick-Fil-A Egg White Grill but wanted to skip the drive-thru, you're in for a treat. This copycat recipe gets you all the fluffy egg whites, juicy grilled chicken, and melty cheese goodness you love—right from your own kitchen. It's perfect for breakfast on busy mornings, weekend brunches, or anytime you want a nutritious, protein-packed sandwich. Let’s get cooking!
Why You'll Love This
- Healthier and lighter than most breakfast sandwiches, packed with lean protein.
- Quick and easy to prepare—ready in just about 25 minutes.
- Customizable for different tastes and dietary needs.
- Way more budget-friendly than buying at the restaurant.
- Keeps you full and energized for hours!
Ingredients
- 2 boneless, skinless chicken breast cutlets (about ½-inch thick)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- 4 large egg whites
- 2 slices American cheese (or Monterey Jack)
- 2 multigrain English muffins, split
- Nonstick cooking spray
Directions
Prep and Season Chicken
- Pound each chicken breast cutlet to about ½-inch thickness for even cooking.
- Brush both sides of each cutlet with olive oil, then season evenly with salt, pepper, and smoked paprika.
Grill the Chicken
- Heat a grill pan (or skillet) over medium-high heat. Cook chicken for 4-5 minutes per side, until cooked through and lightly charred. Transfer to a plate and cover loosely with foil.
Prepare the Egg Whites
- Spray a nonstick skillet with cooking spray. Pour egg whites into the skillet over medium-low heat. Cook gently for about 2-3 minutes, swirling occasionally, until just set. Fold or cut egg whites into rounds to fit the muffins.
Toast the Muffins & Melt the Cheese
- While eggs cook, toast English muffins until golden brown.
- Place one slice of cheese over the egg whites during the last minute of cooking to melt.
Assemble the Sandwiches
- Layer grilled chicken on the bottom half of each muffin, then add cheesy egg whites, and top with muffin lid. Serve hot!
Notes
- For the best flavor, let chicken rest for 5 minutes before assembling.
- Use a metal biscuit cutter to get perfectly round eggs.
- Adjust seasoning to taste, or add hot sauce for extra kick.
Variations
- Spicy Version: Add a pinch of cayenne or a splash of hot sauce to the egg whites.
- Veggie Loaded: Add sautéed spinach, tomatoes, or grilled mushrooms inside the sandwich.
- Dairy-Free: Use a dairy-free cheese slice or omit cheese altogether.
Required Equipment
- Grill pan or skillet
- Nonstick skillet
- Tongs or spatula
- Biscuit cutter (optional for shaping eggs)
- Toaster
Storage Instructions
- Store assembled sandwiches in the fridge, wrapped tightly, for up to 2 days.
- For make-ahead meals, wrap in foil and freeze for up to 2 months. Reheat from frozen in a 350°F oven for 20 minutes.
Suggested Pairings & Serving Recommendations
- Pair with a fresh fruit salad or a side of crispy hash browns.
- Add a hot coffee or smoothie for a full Chick-Fil-A style breakfast experience.
Pro Tips
- Get the chicken extra juicy by marinating for 15 minutes in a squeeze of lemon and olive oil.
- Cover the pan when cooking egg whites for fluffier texture.
- Use high-quality English muffins for the best taste and texture.
FAQ
Can I use whole eggs instead of just egg whites?
Yes! If you prefer, substitute 2 whole eggs per sandwich. You’ll get a richer flavor and more nutrients.
What cheese does Chick-Fil-A use?
Chick-Fil-A uses American cheese, but you can substitute Monterey Jack or even Swiss for a twist.
How do I make it gluten-free?
Simply use your favorite gluten-free English muffins or bread to make this sandwich 100% gluten-free.
Ingredients
- 2 boneless, skinless chicken breast cutlets (about ½-inch thick)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- 4 large egg whites
- 2 slices American cheese (or Monterey Jack)
- 2 multigrain English muffins, split
- Nonstick cooking spray
Instructions
-
1Pound each chicken breast cutlet to about ½-inch thickness for even cooking.
-
2Brush both sides of each cutlet with olive oil, then season evenly with salt, pepper, and smoked paprika.
-
3Heat a grill pan (or skillet) over medium-high heat. Cook chicken for 4-5 minutes per side, until cooked through and lightly charred. Transfer to a plate and cover loosely with foil.
-
4Spray a nonstick skillet with cooking spray. Pour egg whites into the skillet over medium-low heat. Cook gently for about 2-3 minutes, swirling occasionally, until just set. Fold or cut egg whites into rounds to fit the muffins.
-
5While eggs cook, toast English muffins until golden brown.
-
6Place one slice of cheese over the egg whites during the last minute of cooking to melt.
-
7Layer grilled chicken on the bottom half of each muffin, then add cheesy egg whites, and top with muffin lid. Serve hot!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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