Make the Baked Eggs: Preheat the oven to 180°C (350°F). Line a baking tray (approximately 20×20 cm) with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Stir in the chopped spinach, capsicum, and red onion.
Pour the egg mixture into the prepared tray, spreading it evenly. Press down any spinach leaves to ensure they are submerged in the mixture.
Bake for 15-20 minutes, or until the eggs are set and golden on top. Remove from the oven and let it cool slightly before cutting into portions.

Make the Chicken Patties: In a mixing bowl, combine the chicken mince, paprika, garlic powder, salt, pepper, and parsley. Mix well.
Form the mixture into 4 evenly sized patties.
Heat 1 tsp olive oil in a non-stick pan over medium heat. Place the patties in the pan and flatten slightly using a spatula.
Cook for 4-5 minutes on each side, or until fully cooked and golden brown.

Assemble the Muffins: Spread avocado on one side of each toasted English muffin half. Drizzle with sriracha to taste.
Place a portion of the baked eggs on top, followed by a chicken patty.
Top with the remaining muffin halves and serve warm.