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Skip the drive-thru and make these protein-packed egg white grill breakfast sandwiches at home! This Chick-fil-A copycat recipe features juicy grilled chicken, fluffy egg whites, and melty cheese on a toasted English muffin for a meal-preppable breakfast you can refrigerate or freeze and reheat all week long.
Copycat Egg White Grill Recipe
Although the waffle fries and nuggets are irresistible, Chick-fil-A has a lot of lighter options too and the egg white grill is one of them. It’s made with an egg white omelet and grilled chicken breast, and while that seems easy enough to put together at home, everyone who loves Chick-fil-A knows: it’s not just grilled chicken. It’s the best grilled chicken! So in making this copycat egg white grill recipe, I brined the chicken in pickle juice for that real-deal Chick-fil-A flavor. If you love my English Muffin Breakfast Sandwich or Breakfast BLT, you should add this breakfast sandwich to your menu too!
Why This Egg White Grill Will Be Your New Favorite Meal Prep Breakfast
I love when I hear from readers and in the case of this egg white grill Chick-fil-A copycat recipe, your messages had delicious results! You asked me to come up with a homemade version of the egg white grill and I just love how it turned out.
- Drive-thru flavor at home: The pickle brine ensures that the chicken has that tangy flavor and is super juicy and tender. Just like at Chick-fil-A!
- High-protein: Between the egg white and chicken, these breakfast sandwiches are filling enough to power you through your morning. You get 43 grams of protein per sandwich!
- Perfect for meal prep: Wrap and refrigerate or freeze these egg white grill sandwiches for easy heat-and-eat breakfasts.
Ingredient You’ll Need
Here are all the ingredients for this copycat Chick-fil-A egg white grill recipe. See the recipe card below for the exact measurements.
- Chicken: Boneless, skinless chicken breast keeps it light and easy.
- Pickle juice, which is the key to that signature Chick-fil-A tanginess and tenderness.
- Seasonings: Onion powder and garlic powder add savory flavor, while kosher salt seasons the egg white omelet.
- Lemon: You’ll need both the zest and the juice. This adds extra brightness to the marinade.
- Olive oil helps the flavors soak into the chicken.
- Egg whites: You can crack eggs and discard the yolks, but I just buy liquid cartons of egg whites to save myself the fuss (and the waste).
- Multi-grain English muffins are a fiber-rich base for these breakfast sandwiches.
- Cheddar or American cheese: The perfect finishing touch to hold it all together!
How to Make a Copycat Chick-fil-A Egg White Grill
The chicken needs to marinate at least 2 hours (or up to 8 hours) before grilling, so be sure to account for that when planning your cooking. See the recipe card below for printable directions.
Marinate the chicken.
Bake the egg whites.
- Marinate the chicken: Pound, portion, and marinate the chicken in pickle juice, spices, lemon, and oil. (Marinating for 8 hours is ideal.)
- Bake the egg whites: Whisk the egg whites with salt and bake at 350ºF for about 20 minutes, or until set. Cool slightly, then cut into squares or rounds.
Grill the chicken.
Assemble the sandwiches.
- Grill the chicken: Grill the chicken on both sides until it reaches an internal temperature of 165ºF.
- Toast the muffins: Toast the English muffins to your preferred level of crispness.
- Assemble: Layer the egg whites, chicken, and cheese onto the muffins and close into sandwiches.
Tips and Variations
- Don’t overcook the chicken: I highly recommend using an instant read thermometer for this recipe because you need the chicken to reach a safe temperature of 165ºF, but you don’t want it to exceed this temperature or the chicken will likely be dry when reheated if you’re making these for meal prep.
- Swap the bread: You can use a low-carb or gluten-free option if needed.
- Whole egg option: Replace the egg whites with whole eggs if you’d like.
- Leave out the cheese: Try adding sliced avocado instead!
Serving Suggestions
This copycat Chick-fil-A egg white grill makes a light yet satisfying breakfast on its own, or you can pair it with something else on the side for a bigger meal:
Proper Storage and Reheating
- Refrigerator: Wrap the egg white grill sandwiches in parchment paper, then a layer of foil. Store for up to 4 days.
- Freezer: Wrap tightly in plastic wrap, then foil. Freeze up to 3 months.
- To reheat: Microwave refrigerated sandwiches with the foil removed for 45 to 60 seconds, or frozen sandwiches for 1 minute per side or until heated through. You can reheat refrigerated sandwiches in the oven at 375ºF for 12 to 15 minutes or in a 325ºF air fryer, wrapped in foil.
More Savory Breakfast Recipes
Marinate time: 2 hours
Yield: sandwiches
Serving Size: 1 sandwich
Cook Mode
At least 2 hours prior to cooking or up to 8 hours (suggested), pound the chicken breast to make it an even 1/4 inch thickness. Cut the breasts in half to make 4 pieces (the size of the muffins). Marinate chicken in pickle juice, onion powder, garlic powder, lemon & olive oil at least 2 hours or as long as 8.
Preheat oven to 350F and spray an 8” x 8” glass square baking dish (or nonstick, silicone) with olive oil spray.
In a large bowl, beat the egg whites with salt. Transfer to the prepared pan and bake for about 20 to 22 minutes, or until set.
Allow to cool in pan for 5 minutes then slice into 4 equal squares. Alternatively, you can cut the eggs into 4 rounds, using a 3-¾ inch diameter cookie cutter.
Meanwhile, heat a grill or grill pan to medium-high heat. Grill the chicken for about 3-4 minutes on each side, or until browned and the internal temperature reaches 165°F (74°C). Be careful not to overcook them, as chicken can become dry if cooked too long & these will be reheated for meal prep.
While the chicken/eggs are cooking, lightly toast each muffin. If you will be reheating the meal-prep in a microwave, you can go for a slightly longer toast.
To assemble sandwiches: Toast the English muffin to desired doneness. Place one egg square (or circle) on ½ the English muffin, top each with chicken, ½ ounce of cheese and top with remaining half muffin.
Last Step:
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To store: Wrap each individually tightly in parchment paper, then foil and store in the refrigerator for up to 4 days. To reheat from fridge, remove foil and place sandwich on a microwave safe plate and cook 45-60 seconds, or until heated through or reheat in the toaster oven. To reheat in the oven: keep wrapped in foil & cook at 375°F for 12-15 minutes. To reheat in the air fryer: keep wrapped in foil & cook at 325° for 12-15 minutes.
To freeze: Wrap each individually tightly in plastic wrap then foil and store in the freezer for up to 3 months. To reheat from frozen, remove foil and plastic wrap, place sandwich on a microwave safe plate and cook 1 minute, flip then cook an additional minute, or until heated through.
Tips and Variations:
Don’t overcook the chicken, I highly recommend using an instant read thermometer for this recipe because you need the chicken to reach a safe temperature of 165ºF, but you don’t want it to exceed this temperature or the chicken will likely be dry when reheated if you’re making these for meal prep.
Swap the bread: You can use a low-carb or gluten-free option if needed.
Whole egg option: Replace the egg whites with whole eggs if you’d like. Leave out the cheese: Try adding sliced avocado instead!
Note: 5 tablespoons of the pickle juice get tossed after. This was subtracted from n.i.
Serving: 1 sandwich, Calories: 384 kcal, Carbohydrates: 31 g, Protein: 43 g, Fat: 10 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Cholesterol: 87 mg, Sodium: 920 mg, Potassium: 764 mg, Fiber: 5 g, Sugar: 6 g, Vitamin A: 185 IU, Vitamin C: 16 mg, Calcium: 275 mg, Iron: 2 mg
