Bacon Egg & Cheese Muffins
(from ladydusk’s recipe box)
The kids loved this. Jason and I thought it was OK (maybe a little quiche-y) It was a bunch of work, though.
Source: http://www.cheeseslave.com/2009/01/06/low-carb-bacon-egg-cheese-muffins/
Cook time: 15 minutesServes 3 people
Categories: Breakfast
Ingredients
- 3 pastured eggs
- 2 TBS bacon drippings
- 1/4 tsp sea salt
- 3 TBS coconut flour (I use Bob’s Red Mill or Tropical Traditions)
- 1/4 tsp baking powder (aluminum-free — I use Bob’s 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)
Directions
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Preheat oven to 400 degrees.
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Fry bacon in a skillet until crispy. Set aside.
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Blend eggs, bacon drippings and salt in a mixing bowl.
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Add coconut flour and baking powder — mix until there are no lumps.
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Throw the bacon and cheese into the food processor and pulse until crumbled. Stir into batter.
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Either grease your muffin tin with butter or lard or use the paper inserts.
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Pour batter into muffin tin and bake for 15 minutes.