Low Carb Chicken Bacon Basil Breakfast Muffins

Helen-Edwards Diabetes and Nutrition, Diabetes and Weight Management, food, recipes, Weight Management, Wellbeing 0 Comments

low carb chicken bacon basil muffins

low carb chicken bacon basil breakfast muffin

low carb chicken bacon basil breakfast muffinI 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!

Print Recipe
Low Carb Chicken Bacon Basil Breakfast Muffins
Deliciously low carb breakfast muffins that will keep you happy for the morning!
low carb chicken bacon basil breakfast muffin
Course Breakfast
Cuisine Low Carb
Prep Time 20 minutes
Cook Time 20 minutes
Servings
2 muffins
Ingredients
Course Breakfast
Cuisine Low Carb
Prep Time 20 minutes
Cook Time 20 minutes
Servings
2 muffins
Ingredients
low carb chicken bacon basil breakfast muffin
Instructions
  1. Add Chicken to pan with olive oil. Add salt, pepper and paprika. Cook Chicken Mince in olive oil until it loses its pink colour.
  2. Grate Carrots. Add carrots and chopped tomatoes, basil and spinach to the mix and cook for about 10 minutes, stirring occasionally.
  3. Add a dash of balsamic vinegar and cook for another 5 minutes. Place in a bowl in the fridge to cool for 10 minutes when cooked.
  4. Take out of fridge and add 4 eggs and the slice of fetta to your preference to the mixture. Crumble fetta into the mixture. Stir together until blended.
  5. Spray a non stick muffin pan with olive oil spray. Cut bacon into strips and line each muffin cup with bacon .Spoon the mixture into the muffin cups.
  6. Bake in the oven at 180 degrees for about 20 -30 minutes or until the egg and bacon are cooked and the chicken is browned on the top. Rest for 5 - 10 minutes and take out of muffin cups. Enjoy!
  7. Store in the fridge for a day or freeze for later use.
    low carb chicken bacon basil breakfast muffin
Recipe Notes

Use local, organic, free range wherever possible

Use something from your own garden if you can - I used my own basil in this recipe

Freeze or store in the fridge for a day

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