I love recreating this egg white grill at home because it gives me a satisfying, protein-packed breakfast that feels indulgent but still fits into my routine. The combination of juicy grilled chicken, fluffy egg whites, melted cheese, and a toasted English muffin makes this sandwich something I genuinely look forward to in the morning. I also appreciate how well it works for meal prep, saving me time during busy weekdays.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers bold, familiar flavors with simple ingredients I already keep on hand. I like how the chicken turns out tender and flavorful thanks to the marinade, and the baked egg whites stay light and fluffy. This sandwich keeps me full for hours, and since it reheats beautifully, I can make it once and enjoy it several times throughout the week.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound boneless, skinless chicken breast
½ cup pickle juice
2 teaspoons onion powder
2 teaspoons garlic powder
1 lemon, zested and juiced
1 teaspoon olive oil
1½ cups egg whites
¼ teaspoon kosher salt, divided
4 light multi-grain English muffins
4 slices cheddar cheese or American cheese (about 2 ounces total)
Directions
I begin by pounding the chicken breasts until they are an even thickness, then cutting them into four pieces sized to fit the English muffins. I place the chicken in a dish with the pickle juice, onion powder, garlic powder, lemon zest, lemon juice, and olive oil, then let it marinate for at least 2 hours, though I prefer closer to 8 hours for maximum flavor.
When I am ready to cook, I preheat the oven to 350°F and lightly grease an 8 x 8-inch baking dish. I whisk the egg whites with half of the salt, pour them into the dish, and bake until fully set. After resting briefly, I cut the egg whites into four equal portions.
Next, I heat a grill or grill pan over medium-high heat and cook the chicken for several minutes on each side until it is cooked through and nicely browned. While the chicken cooks, I lightly toast the English muffins.
To assemble the sandwiches, I place one portion of egg whites on the bottom half of each muffin, top it with grilled chicken and a slice of cheese, then finish with the top half of the muffin.
Servings And Timing
I make 4 sandwiches from this recipe. The prep time is about 15 minutes, the cooking time is roughly 30 minutes, and the marinating time is at least 2 hours. I usually plan for about 2½ to 3 hours total, with most of that time being hands-off.
Variations
I sometimes swap the English muffins for a gluten-free or low-carb alternative. When I want a richer sandwich, I replace the egg whites with whole eggs. If I skip the cheese, I like adding sliced avocado for a creamy texture. I also enjoy experimenting with different cheeses for variety.
Storage/Reheating
I wrap each sandwich tightly in parchment paper and foil and store them in the refrigerator for up to 4 days. For longer storage, I freeze them individually for up to 3 months. To reheat, I remove the foil and microwave until warmed through, or reheat in the oven or air fryer while still wrapped for better texture.
FAQs
Can I prepare these sandwiches ahead of time?
I make them ahead regularly since they store and reheat very well for meal prep.
How long should I marinate the chicken?
I find that at least 2 hours works well, but marinating up to 8 hours gives the best flavor and tenderness.
Can I cook the chicken without a grill?
I often use a grill pan or skillet on the stovetop, and it works perfectly.
Can I use whole eggs instead of egg whites?
I sometimes use whole eggs when I want a richer flavor, and they work just as well.
Are these sandwiches freezer-friendly?
I freeze them often and find they reheat best when wrapped tightly to prevent freezer burn.
Conclusion
I keep this egg white grill recipe in my regular rotation because it is filling, flavorful, and easy to make ahead. Preparing it at home allows me to enjoy a balanced breakfast whenever I want, and it has become one of my favorite grab-and-go meals for busy mornings.
This Chick-fil-A-inspired Egg White Grill sandwich features tender marinated grilled chicken, fluffy baked egg whites, melted cheese, and a toasted English muffin for a protein-packed breakfast you can make at home or meal prep for the week.
Ingredients
1 pound boneless, skinless chicken breast
½ cup pickle juice
2 teaspoons onion powder
2 teaspoons garlic powder
1 lemon, zested and juiced
1 teaspoon olive oil
1½ cups egg whites
¼ teaspoon kosher salt, divided
4 light multi-grain English muffins
4 slices cheddar or American cheese (about 2 oz total)
Instructions
Pound chicken breasts to even thickness and cut into 4 sandwich-sized pieces.
Marinate chicken in pickle juice, onion powder, garlic powder, lemon zest and juice, and olive oil for at least 2 hours (up to 8 hours).
Preheat oven to 350°F and grease an 8×8-inch baking dish. Whisk egg whites with half the salt, pour into the dish, and bake until set. Cool slightly and cut into 4 portions.
Grill chicken on medium-high heat until cooked through and browned on both sides.
Toast English muffins lightly.
Assemble each sandwich with egg whites, grilled chicken, and 1 slice of cheese inside an English muffin.
Notes
Use whole eggs for a richer version.
Try avocado instead of cheese for a dairy-free option.
Swap English muffins for gluten-free or low-carb alternatives if needed.
Different cheeses like pepper jack or Swiss can be used for variation.
