Serves 4
375 kcal & 28g protein per serving
Flavouring your chicken mince with your favourite sausage is a great hack to make these super high protein alternative that you can tuck into every day. Using my addiction cottage cheese instead of cream cheese to add extra protein and flavour. These hold up brilliantly for 4 days or you can freeze!
4 English muffins
250g 5% chicken mince
1 small courgette, grated and squeezed very dry
1 egg
1 tsp dried sage
1 tsp garlic granules
Lots of black pepper
4 tbsp cottage cheese
2 spring onions, finely chopped
Large handful of spinach, finely chopped
4 slices cheese of choice (I like smoked cheddar)
MethodMix the chicken mince, grated courgette, egg, dried sage, garlic granules and lots of black pepper in a bowl season with salt. The mixture will be wet.
Line a baking tray with parchment (or prep your air fryer basket). Use two spoons to shape into 4 patties roughly the size of your muffins.
Bake at 220°C (200°C fan) for 12 minutes, flip, then bake 3–5 minutes more until browned on both sides and cooked through. Alternatively, air fry at 200°C for 10–12 minutes, flipping halfway, until golden and cooked through.
Mix the cottage cheese with the spring onions and chopped spinach. Add black pepper (and a pinch of salt if needed).
Cut the muffins in half. Spread the cottage cheese mix over the bottom halves. Add a chicken patty, top with a slice of cheese, then close with the muffin top and press down gently. Wrap each muffin tightly and store in the fridge.
Storage Instructions:
* Fridge: Wrap and store for up to 4 days.
* Freezer: Freeze wrapped for up to 3 months. Defrost fully before reheating for best texture.
Reheating Instructions:
* Oven/Air Fryer: Split in half and reheat sausage side up at 170°C for 8–10 minutes until hot throughout and the cheese has melted.
* Microwave: Split in half, microwave at 600W for 30 seconds, flip, then 30–40 seconds until piping hot. (Finish in the air fryer for 1–2 minutes if you want it crisp.)
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