Keto Rotisserie Chicken and Pancetta Egg Muffins
How to Make It
Step 1
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.
Step 2
While the pancetta is cooking, crack the eggs into a large bowl. Season with salt and pepper. Beat well to combine.
Step 3
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.
Step 4
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.
Ingredients
- Raw egg – 6 medium
- Diced Pancetta – 3.5 oz
- Extra virgin olive oil – 0.5 tbsp
- Rotisserie chicken – 0.5 cup
- Red pepper – 0.5 medium – 2 1/2″ diameter x 2 3/4″
- Cheddar cheese, natural – 0.5 cup, grated
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp