My Keto Scrambled Egg Muffins recipe made with shredded chicken, eggs, and asparagus baked in a muffin pan is your Keto breakfast, and breakfast meal prep dream come true. Lol, well maybe not your dream come true, but it is a very easy Keto friendly recipe for breakfast or mid-morning snack perfect for the low carb high protein diet fans. I love doing my meal prep this way, just pop a couple of these Keto Scrambled Egg Muffins in the microwave and breakfast is ready in two seconds.
Obviously, it is not necessary to follow the Keto diet to eat Scrambled Egg Muffins, they just happen to be a perfect fit for the Keto plan. With scrambled eggs, and chicken they’re high in protein and perfect as a pre or post workout blast of real food fuel for your muscles. This recipe is very flexible, you can add different types of fillings, cheese, meat, roasted veggies, etc. I am not on the Keto diet, so I like to put roasted potatoes and salsa in mine sometimes.
Here’s my Keto Scrambled Egg Muffins recipe:
- ½ Cooked Chicken Breast, shredded
- 10 Eggs, scrambled
- 4 Tablespoons Half & Half
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 12 Asparagus stalks, cut into 1-inch pieces
-Preheat oven to 350F
-Spray a 12-cup muffin pan with nonstick spray
-Place one heaping tablespoon of shredded chicken in each cup of the muffin pan
-In a bowl, scramble the 10 eggs along with the half & half, salt and pepper
-Divide the eggs into each of the muffin cups, about ¼ cup each
-Place 3 pieces of asparagus in each muffin cup
-Bake for approximately 25 minutes, until completely set