Ingredients
Scale
- 3 tbsp butter
- 1/2 cup onion, diced (about 2.5 oz)
- 1/2 cup celery, sliced (2 medium ribs)
- 1/2 cup carrots, slices (about 2.5 oz)
- 3 cloves garlic, minced
- salt and pepper, to taste
- 10 oz chicken, cubed small
- 1/2 cup heavy cream
- 1/4 cup chicken stock
- 2 tbsp Dijon mustard
- 3/4 cup sharp white cheddar cheese, shredded, divided
- 1/2 cup frozen peas
- 12 large eggs
Instructions
- Heat the butter in a large skillet over medium heat. Once the butter is melted, add the onion, celery, carrots, garlic and a little salt and pepper to the pan. Sauté until the vegetables are soft.
- Add the chicken to the pan and sauté until it is cooked though.
- Add the heavy cream, chicken stock, and Dijon mustard to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5-7 minutes.
- Mix in 1/2 cup of the cheddar cheese and stir until melted.
- Stir in peas.
- Preheat oven to 350°
- Crack the eggs into a large mixing bowl and fork whisk. Mix the chicken pot pie mixture into the eggs.
- Lightly grease a muffin tin and ladle the mixture into each well. Top with remaining cheese.
- Bake for 25 - 30 minutes.
Notes
4.6g net carbs per serving
Nutrition
- Serving Size: 2 Egg Muffins
- Calories: 334
- Fat: 25g
- Carbohydrates: 5.6g
- Fiber: 1g
- Protein: 22g