I enjoy recreating my favorite breakfast sandwiches at home, and this egg white grill copycat has become one of my staples. I like how it combines juicy grilled chicken, fluffy egg whites, and melted cheese on a toasted English muffin. It feels hearty and comforting while still being balanced, and it works perfectly for make-ahead breakfasts during busy weeks.
Why You’ll Love This Recipe
I love this recipe because it brings familiar fast-food flavor into my own kitchen. The pickle juice marinade gives the chicken a tender texture and tangy taste that really stands out. I also appreciate how high in protein this sandwich is, which keeps me full and energized all morning. On top of that, I like how easy it is to prep several sandwiches at once and enjoy them 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
1 ½ cups egg whites
¼ teaspoon kosher salt, divided
4 light multi-grain English muffins
4 slices cheddar cheese or American cheese
Directions
I start by pounding the chicken breasts to an even thickness and cutting them in half so they fit the English muffins. I place the chicken in a dish with pickle juice, onion powder, garlic powder, lemon zest, lemon juice, and olive oil, then let it marinate for at least two hours.
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 a portion of the salt, pour them into the dish, and bake until fully set. After cooling slightly, I cut the egg whites into four equal portions.
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. While the chicken cooks, I toast the English muffins to my preferred level of crispness.
To assemble the sandwiches, I place an egg white portion on the bottom half of each muffin, top it with grilled chicken and a slice of cheese, and finish with the top half of the muffin.
Servings And Timing
I usually get 4 sandwiches from this recipe. Preparation takes about 15 minutes, marinating requires at least 2 hours, and cooking takes around 30 minutes total.
Variations
I sometimes use whole eggs instead of egg whites when I want a richer breakfast. On days when I want to change the texture, I swap the English muffins for a different type of bread. I also like skipping the cheese and adding sliced avocado for a fresh twist.
Storage/Reheating
I wrap each sandwich tightly in parchment paper and foil before storing them in the refrigerator for up to 4 days. For longer storage, I freeze them individually for up to 3 months. When reheating, I remove the foil and microwave until warm, or heat them in the oven or air fryer while still wrapped.
FAQs
Can I prepare these sandwiches ahead of time?
I often make them ahead for meal prep because they store and reheat very well.
How long should I marinate the chicken?
I find that at least 2 hours works well, but longer marinating gives even better flavor.
Can I use whole eggs instead of egg whites?
I do this sometimes when I want a more filling and rich sandwich.
Are these sandwiches freezer friendly?
I freeze them regularly, and they hold their texture and flavor nicely.
What bread works best for this recipe?
I prefer multi-grain English muffins, but I like experimenting with other options too.
Conclusion
I keep this egg white grill copycat in my rotation because it is flavorful, filling, and easy to prepare ahead of time. It gives me a satisfying breakfast that feels special while still fitting seamlessly into my weekly routine.
This Egg White Grill Chick-fil-A copycat sandwich combines juicy marinated grilled chicken, fluffy baked egg whites, and melty cheese on a toasted English muffin for a protein-packed and satisfying breakfast you can prep ahead.
Total Time:2 hours 45 minutes (including marination)
Yield:4 sandwiches
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
1 ½ cups egg whites
¼ teaspoon kosher salt, divided
4 light multi-grain English muffins
4 slices cheddar cheese or American cheese
Instructions
Pound chicken breasts to even thickness and cut in half to fit muffins.
In a dish, combine chicken with pickle juice, onion powder, garlic powder, lemon zest, lemon juice, and olive oil. Marinate for at least 2 hours.
Preheat oven to 350°F and grease an 8×8-inch baking dish.
Whisk egg whites with half the salt, pour into dish, and bake until set. Let cool, then cut into 4 portions.
Heat a grill or grill pan over medium-high heat. Cook marinated chicken until fully cooked through, about 5–6 minutes per side.
Toast English muffins to desired crispness.
Assemble sandwiches: Place egg white portion on muffin bottom, top with grilled chicken and cheese slice, then finish with muffin top.
Notes
For a richer taste, use whole eggs instead of egg whites.
Try swapping English muffins for other breads like bagels or sandwich thins.
Skip cheese and add avocado for a fresh dairy-free option.
To freeze, wrap sandwiches individually in parchment and foil.
Reheat in microwave, oven, or air fryer for best texture.
