Here’s a fast, easy, and very nutrient-dense recipe for Coconut Flour Bacon Egg & Cheese Muffins. These muffins are a delicious on-the-go breakfast — or a healthful snack.
They are made with [easyazon_link identifier=”B00BSZBEAG” locale=”US” tag=”cheeseslave0e-20″]coconut flour[/easyazon_link], which is low-carb. If you are on a low-carb diet, you probably miss baked goods every once in a while. It also makes these muffins gluten-free.
I love that these muffins are portable. For all those people who don’t have time to sit down to a nutritious plate of eggsand bacon in the morning — they can grab a muffin and go. You could also make a large batch of these muffins and freeze them, then heat them up in the toaster oven (NEVER the microwave!).
My husband loved them — he said, “Those savory Polish pastries you made were quite good.” Ha! Polish, I don’t know about but I’m glad he liked them.
Coconut Flour Bacon Egg & Cheese Muffins
Makes 6 muffins.
3 eggs, organic and/or pastured
2 tablespoons bacon grease
1/4 teaspoon [easyazon_link identifier=”B000EITYUU” locale=”US” tag=”cheeseslave0e-20″]sea salt[/easyazon_link]
3 tablespoons [easyazon_link identifier=”B00BSZBEAG” locale=”US” tag=”cheeseslave0e-20″]coconut flour[/easyazon_link]
1/4 teaspoon [easyazon_link identifier=”B00655V2L0″ locale=”US” tag=”cheeseslave0e-20″]baking powder (aluminum-free)[/easyazon_link]
8 strips bacon (organic)
1/2 cup (4 oz) cheddar 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 — 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.
This recipe is adapted from Bruce Fife’s book, [easyazon_link identifier=”0941599884″ locale=”US” tag=”cheeseslave0e-20″]”Cooking with Coconut Flour”[/easyazon_link].
I made just one change: instead of putting the cheese on top as he recommends, I recommend mixing it into the batter. I followed the recipe as written and I found the muffin texture to be a tad dry — and the cheese was too gooey on top (as you can see in the photo above). The cheese also got stuck to the paper cups.
I also wanted my muffins to be a bit more “eggy”. I think my eggs were a little small. Next time I will try using 4 eggs instead of 3.
Of course, these flaws didn’t stop anyone from eating them. Do not expect leftovers. These muffins will be snarfed up in record time.
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