Grain-Free Bacon Egg and Cheese Breakfast Muffins by Real Food Outlaws

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 11.1 g
  • Cholesterol: 107.5 mg
  • Sodium: 197.4 mg
  • Total Carbs: 3.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.9 g


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Number of Servings: 12


    6 pastured eggs
    8 -12 pieces pastured bacon
    1/3 cup (slightly rounded) coconut flour
    1 cup shredded or chopped cheddar cheese (or favorite variety of cheese)
    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 anything this time:
    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)


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.

Serving Size: Makes 12

Number of Servings: 12

Recipe submitted by SparkPeople user ISABELLE84.

TAGS:  Side Items |