INGREDIENTS

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1 chicken breasts, diced 2 slices of bacon, diced 1 Tablespoon (15 ml) coconut oil, to cook the chicken and bacon with 1 carrot, grated (squeeze excess water out) 8 eggs 1/2 cups (120 ml) coconut milk 2 Tablespoons thyme, chopped Salt and pepper, to taste

 

Instructions

 

INSTRUCTIONS

 

Preheat oven to 350 F (175 C).

 

Add coconut oil to a frying pan and brown the diced bacon and chicken. Fill a large mixing bowl with the bacon, chicken, carrots, and thyme and season with some salt and pepper. In a bowl, whisk the eggs and coconut cream together.

 

Combine with the chicken and bacon mixture. Pour into 1 muffin tray. Bake in the oven for 25-30 minutes.

 

Notes All nutritional data are estimated and based on per serving amounts. Net Carbs: 1 g Nutrition Calories: 125 Sugar: 0 g Fat: 10 g Carbohydrates: 1 g Fiber: 0 g Protein: 9 g