One of the best time-saving keto breakfasts of all, hands down. Delicious, savory egg muffins are convenient, easy to make, and perfect for on-the-go adults and kids. Make ahead of time, and revel in your preparedness.
Serving: 6
Ingredients:
·
2 (1 oz.) Scallions, finely
chopped
·
5 oz. boiled chicken
·
12 eggs
·
2 tbsp red pesto or green pesto (optional)
·
Salt and pepper to taste
·
1 ½ cups (6oz.) shredded cheddar cheese
Instructions:
1. Pre-heat
oven to 350 F (175 C).
2. Line
a muffin tin with insertable baking cups, or grease a silicone muffin tin with
butter or use a non-stick muffin tin (two muffins per serving).
3. Add
scallions and the cooked chicken shredded, to the bottom of the tin.
4. Whisk
together the eggs, pesto, salt, and pepper, until combined.
5. Add
the cheese in with the egg mixture and combine well.
6. Pour
the egg mixture on top of the scallions and meat.
7. Bake
for 15-20 minutes, depending on the size of the muffin tin.
Tip:
Kids love
these cheesy muffins; perfect for a lunchbox. Can be eaten hot or cold. Prepare
a big batch and store in the refrigerator for 3-4 days or freeze them.
Comments
Post a Comment