I have been eating a low carb menu since November 2016 and you can read the benefits for me so far here. I understand we are all different, and have unique needs, depending on our age, general health, type of diabetes, management etc For me, this is working extremely well and one of the things that it does, is to encourage me to experiment with new recipes. Usually I either adapt one I find online, or make it up as I go! This Low Carb Chicken Bacon Basil Breakfast Muffin recipe is a make it up as I go, but it worked out pretty well if I do say so myself!
What is not to love? Chicken, bacon, spinach, basil, carrot, cherry tomatoes and goat’s fetta = YUMMM! These kinds of breakfasts keep me fuller for longer and give a range of food serves. If you want to add carbs, you could have a piece of low glycemic index, grainy bread on the side, or a serving of yoghurt or a piece of fruit afterwards.
When making these kinds of breakfasts I usually keep the bacon and egg kind in the fridge for up to 3 days, but for this one being minced chicken, I only keep it a day in the fridge, but place them into the freezer and take them out across the week, heating up in the microwave. However if the boys get hold of them before I get the chance they don’t make it to the freezer!
Here is the recipe and I have made a video below about how to make them too. I would love to hear if you try them so please pop back and let me know!