Keto Rotisserie Chicken and Pancetta Egg Muffins

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    40 min

Keto Rotisserie Chicken and Pancetta Egg Muffins

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.

  • Net Carbs

    0.9 g

  • Fiber

    0.2 g

  • Total Carbs

    1.1 g

  • Protein

    11.1 g

  • Fats

    10.7 g

146 cals

Keto Rotisserie Chicken and Pancetta Egg Muffins

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Raw egg

    Raw egg

    6 medium

  • Diced Pancetta

    Diced Pancetta

    3.5 oz

  • Extra virgin olive oil

    Extra virgin olive oil

    0.5 tbsp

  • Rotisserie chicken

    Rotisserie chicken

    0.5 cup

  • Red pepper

    Red pepper

    0.5 medium - 2 1/2" diameter x 2 3/4"

  • Cheddar cheese, natural

    Cheddar cheese, natural

    0.5 cup, grated

  • Salt, sea salt

    Salt, sea salt

    0.5 tsp

  • Black pepper

    Black pepper

    0.13 tsp

Recipe Steps

steps 4

40 min

  • 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 1
  • Step 2

    While the pancetta is cooking, crack the eggs into a large bowl. Season with salt and pepper. Beat well to combine.
    Step 2
  • 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 3
  • 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.
    Step 4

Comments 5

  • Kmb1218

    Kmb1218 9 months ago

    I like this alot. I used a little of everything but the bagel season instead of salt and pepper because I knew it would be already salty from the pancetta.

    • zerondasmith

      zerondasmith 2 years ago

      A little salty and very savory

      • AmazingMacadamia159555

        AmazingMacadamia159555 3 years ago

        Can I use bacon or something else instead of pancetta? I’ve never even heard of it before

        • mlindauer@sbcglobal.net

          mlindauer@sbcglobal.net 3 years ago

          What temperature oven is this meant to be baked at?

          • Ketofast9961

            Ketofast9961 3 years ago

            Good question! Maybe 375?