Grain-Free Bacon Egg and Cheese Breakfast Muffins
Try this Grain-Free Bacon Egg and Cheese Breakfast Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 6 pastured eggs
- 8 -12 pieces pastured bacon
- 1/3 cup (slightly rounded) coconut flour
- 1 cup shredded or chopped cheddar cheese (or favorite va
- 1/4 - 1/2 tsp smoked paprika
- 1/4 tsp salt (i like real salt)
- 1/2 tsp aluminum free baking powder
- 4 tbs fat (butter coconut oil, bacon grease) - i use bacon grease.
- add-ins of choice (optional) - i did not add anyth
- 1/2 cup diced bell pepper
- 1/2 diced onion
- 1/2 cup cooked chopped mushrooms
- 1/4 cup chopped fresh parsley or basil (or 1/2 tsp dried)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Mufffin (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat oven to 400 Degrees F.Grease 12 muffin tins with coconut oil.Cook bacon until crispy either in a skillet or in a 400 degree F oven.Set aside and save bacon grease.Mix the eggs, coconut flour, paprika, salt, and baking powder together in a bowl and let sit for at least 5 minutes.Batter will be thick like a cookie batter.Crumble bacon and add it along with the fat, cheese and any add-ins.Fill each muffin cup about 3/4 full.Bake for 13-15 minutes until egg has puffed up and a toothpick comes out clean.Remove from oven onto a baking rack and allow to cool slightly.Pop them out with a spatula gently by separating the each muffin from the sides and bottom of the tin.
