Rotisserie Chicken and Pancetta Egg Muffins

About

These Keto egg muffins make a delicious breakfast, brunch or snack option, packed with protein and fats. Our low carb savory muffins are prepared with eggs, rotisserie chicken, diced pancetta, grated cheddar cheese and juicy bell peppers. Once prepped, the muffins are oven-baked until perfectly golden.

Can I Use a Different Cheese?

We have added a half cup of grated cheddar cheese to our Keto muffin mixture for extra fats and flavor. You can swap this for grated mozzarella or another sharp shredded cheese if preferred. Please be sure to adjust your macros accordingly to account for any changes made to the original recipe.

What Kind of Chicken Should I Use?

We have added bite-sized pieces of rotisserie chicken to our low carb muffin recipe. You can, of course, use any kind of cooked chicken you prefer, shredding or tearing the meat into bite-sized chunks. This is a great way to use up any leftover meat from a whole cooked chicken, with the darker cuts of meat providing more fats and flavor.

Ingredients

6 medium raw egg
3 ½ oz diced pancetta
½ tablespoon extra virgin olive oil
½ cup rotisserie chicken
½ medium – 2 1/2" diameter x 2 3/4" red pepper
½ cup, grated cheddar cheese, natural
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Heat the oil in a skillet over a medium/high heat. Add the diced pancetta to the skillet. Cook the pancetta through completely. It should be golden brown all over. Remove from the skillet with a slotted spoon and set to one side to cool.
While the pancetta is cooking, crack the eggs into a large bowl. Season with salt and pepper. Beat well to combine.
Finely dice the bell pepper and shred/tear the cooked chicken into small chunks. Add the chicken, cooled pancetta, bell pepper and grated cheese to the bowl with the beaten egg. Stir the mixture well, distributing the ingredients evenly throughout the beaten egg.
Preheat the oven to 375 degrees Fahrenheit. Lightly oil 9 muffin tray cups. Divide the egg mixture evenly between the oiled muffin cups. Carefully transfer the tray to the oven and bake for 15-18 minutes or until piping hot through, risen and golden brown all over. Allow to cool a little, then carefully ease the egg muffins from the cups with a spatula.