Bacon, Egg & Cheese Muffins with Coconut Flour

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 161.0
  • Total Fat: 13.0 g
  • Cholesterol: 103.5 mg
  • Sodium: 264.1 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 7.8 g

View full nutritional breakdown of Bacon, Egg & Cheese Muffins with Coconut Flour calories by ingredient
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This recipe was found on a blog run by Cheeseslave This recipe was found on a blog run by Cheeseslave
Number of Servings: 6


    3 pastured eggs
    2 TBS bacon drippings
    1/4 tsp sea salt
    3 TBS coconut flour (I use Bobís Red Mill or Tropical Traditions)
    1/4 tsp baking powder (aluminum-free ó I use Bobís Red Mill)
    8 strips nitrate-free bacon (preferably from pastured pigs that are not fed soy)
    1/2 cup (4 oz) cheddar cheese (preferably grass-fed cheese)
    Butter or lard (if you are greasing your muffin tin)


1. Preheat oven to 400 degrees.
2. Fry bacon in a skillet until crispy. Set aside.
3. Blend eggs, bacon drippings and salt in a mixing bowl.
4. Add coconut flour and baking powder ó mix until there are no lumps.
5. Throw the bacon and cheese into the food processor and pulse until crumbled. Stir into batter.
6. Either grease your muffin tin with butter or lard or use the paper inserts.
7. Pour batter into muffin tin and bake for 15 minutes.

Serving Size: Makes 6 muffins

Number of Servings: 6

Recipe submitted by SparkPeople user BLUEEYES8724.

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