Bacon and Egg Coconut Flour Muffins

These bacon and egg coconut flour muffins are easy to make and are wonderful high protein, gluten free breakfast option!

Bacon and Egg Coconut Flour Muffins

These bacon and egg coconut flour muffins are easy to make and are wonderful high protein breakfast option. I make a few batches of these every month so my family has a healthy, protein rich, quick breakfast option on hand. They freeze well too!

This recipe is very flexible. You can omit the sour cream if you don’t have any on hand. The sour cream makes these muffins a little less dense and more fluffy. You can also swap sausage or steak in place of the bacon if you prefer.

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Savory Bacon and Egg Coconut Flour Muffins

Bacon and Egg Coconut Flour Muffins

Ingredients:

Instructions:

  1. Pre heat oven to 375°.
  2. Mix eggs and sour cream together.
  3. Add coconut flour, salt, baking powder, bacon, cheese and greens.
  4. Stir batter and let it sit for approximately 5 minutes.
  5. Pour the batter evenly into 4 large muffin cups or 6 small muffin cups.
  6. Make sure to only fill 3/4 full. The muffins will rise while baking.
  7. Bake muffins for 15-18 minutes, or until the top of the muffins are golden brown.
  8. Let muffins cool before serving.

3.5 from 2 reviews
Bacon and Egg Coconut Flour Muffins
 
Author:
Ingredients
  • 4 pastured eggs
  • ¼ cup organic sour cream
  • 4 TBS coconut flour
  • ¼ tsp sea salt
  • ¼ tsp baking powder - Learn how to make your own here
  • 8 strips cooked pasture raised bacon, chopped up
  • ½ cup organic cheese (we like to use pepper jack)
  • ½ cup of organic greens (we like to use kale or spinach)
Instructions
  1. Pre heat oven to 375°.
  2. Mix eggs and sour cream together.
  3. Add coconut flour, salt, baking powder, bacon, cheese and greens.
  4. Stir batter and let it sit for approximately 5 minutes.
  5. Pour the batter evenly into 4 large muffin cups or 6 small muffin cups.
  6. Make sure to only fill ¾ full. The muffins will rise while baking.
  7. Bake muffins for 15-18 minutes, or until the top of the muffins are golden brown.
  8. Let muffins cool before serving.

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Why do we use pastured eggs? Watch this video!

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About the author: Hi! I’m Tiffany – aka Coconut Mama. I’m a real food mama of three coconut babies. I’m passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. You can download my free Coconut Flour Recipes E-book here. Thanks for stopping by!
30 comments… add one
  • Vidushi February 12, 2017, 6:04 am

    Hi can we swap the coconut flour with whole wheat or all purpose flour?will It fall apart if I did? Thanks in advance

    Reply
  • Cindy February 6, 2017, 6:08 am

    I plan to try these . They sound yummy. I am wondering if they have to be refridgerated . I would like to try making these for our backpacking breakfast. Do you think they would work?

    Reply
    • The Coconut Mama February 9, 2017, 10:26 am

      Hmmm not sure if they’d be the best to bring for backpacking. They do need to be refrigerated. :/

      Reply
  • Sara November 13, 2016, 10:49 pm

    I love this recipe and the muffins I’ve made have tasted nice, but everytime the muffins come out with a crumbly texture (like fall apart in the muffin case before eating). Doesn’t matter how much extra liquid I add or if I add extra eggs I just can’t get it right 🙁 very frustrating coz if I could get them a bit smoother they would be amazing!

    Reply
  • Kris February 18, 2016, 5:57 pm

    What is the nutritional content for one muffin? How many carbs? Proteins?
    I’m really eager to try this! ?

    Reply
  • Wanda July 31, 2015, 8:33 pm

    Asking all these questions does my head in when I read food blogs

    Why don’t people think for themselves and try swapping / substituting ingredients and see if it works. Just don’t tell us, who like, to follow a recipe that someone has kindly shared to the letter.

    You can also work out carbs etc by looking up nutrition information of ingredients on the Internet.

    Come to think of it you can also look at substitutions on the internet.

    Just getting a large pot lid to protect myself from the onslaught of angry replies

    Reply
  • Linda June 19, 2015, 8:26 am

    I would also like to know if these work without cheese. A lot of people are lactose intolerant (like me) or allergic to milk and it seems that every recipe on earth has a ton of cheese – especially vegetarian recipes. Cheese is just flavored fat as far as I’m concerned, and we’re just substituting meat for cheese.

    Reply
  • Naomi February 20, 2015, 11:32 pm

    I just made these with turkey sausage, kale and scallions, swiss/parmesan. Use what you have, right? They are really yummy! I’ve been trying to make bread or even buy paleo bread but they’re horrible! So this gives me a breakfast muffin where I don’t feel cheated. Thank you!

    Reply
  • Tonya January 21, 2015, 2:56 pm

    Thank you Tiffany, for the video about pasture raised eggs vs cage free!! I’ve been wondering how to buy eggs and have recently tried deciphering between all the different labels! I believe I’ve been paying WAY too much for “cage free” that have been misleading in their reality. Thanks bunches 🙂

    Reply
  • Charly January 20, 2015, 7:24 am

    Wow!!! The are SO nice. I have a hard time not eating all of them at once

    Reply
  • Heather Huston October 24, 2014, 2:31 pm

    Could I use full fat coconut milk in place of sour cream?

    Reply
    • The Coconut Mama October 25, 2014, 10:47 pm

      The sour cream adds to this recipe but it isn’t needed. If you like, you can omit it completely. I’m not sure about the coconut milk, it may be a good substitute!

      Reply
  • Christina October 20, 2014, 3:48 pm

    Can’t wait to try these!! Can I use plain greek yogurt in place of sour cream?

    Reply
  • Jessica October 15, 2014, 10:20 pm

    About how many calories and carbs does this have?

    Reply
  • Stefanie Moore October 6, 2014, 8:21 pm

    Do you have advice how to make this recipe into a casserole?

    Reply
  • Rose September 29, 2014, 10:00 am

    Hi, can you pls tell me if I can use Lactose free yogurt in place of the sour cream?? Because, I am Lactose tolerant…..
    Thank you 🙂

    Reply
  • Tee September 25, 2014, 10:50 am

    Ok — bad me – I just reread the full article and it says you can leave out the sour cream.
    Thanks….

    Reply
  • Tee September 25, 2014, 10:41 am

    Is there a substitute for the sour cream? I am not eating dairy these days…..

    Reply
  • Shelby September 25, 2014, 7:47 am

    Do you precook the bacon? Or do u just let it cook while u cook the muffins

    Reply
  • Gretchen E. September 20, 2014, 1:38 pm

    I tried these today and followed the recipe exactly. It was a little salty for me with the bacon, cheese, and extra salt, but otherwise they were incredible! This will be my new go-to! The taste and texture reminded me of quiche. I imagine the possibilities are endless to customize to your own taste, and I can’t wait to try this again! Thank you!!!

    Reply
  • Charlemagne Prokopyshyn September 9, 2014, 1:37 am

    Genius! These are little gems! Absolutely delish! I just made a batch for breakfast this morning and my muffin cases are bit smaller so the mix made 11! Also for the greens- I didn’t have Kale or Spinach but had some leftover cabbage, pine nuts and courgette from last night’s dinner so used 1/2 cup of that and it was really good! I would think any leftover veg or any veg would work as well. Great recipe thank you! 😀 YUM!

    Reply
  • Holly August 20, 2014, 7:19 am

    Just made these gems! Added 2 freshly dices jalapenos from the garden. WOW. So delicious!

    Reply
  • Andrea Foote August 19, 2014, 9:24 pm

    Thanks for this. I’ve been making a similar one for months, although with more cheese and no greens. I also didn’t add sour cream and always thought it needed something. I’ll definitely give this new method a try.

    Reply
  • Larisa Fiat July 28, 2014, 12:13 pm

    I’ve tried these muffins, today. I have made them for my husband. He was so impressed and satisfied with the taste and texture. Tks for the recipe! I’ll definitely do it again!

    Reply
  • ncgirl1016 July 27, 2014, 4:15 pm

    Will these keep frozen and reheat for a quick breakfast?

    Reply
    • Alex September 21, 2014, 7:45 pm

      Yes! I make these up Sunday night and eat one a morning throughout the week sometimes–just pop them in the microwave for 30s to a minute

      Reply
  • Krys Givens July 24, 2014, 4:29 pm

    Will these hold without the cheese?

    Reply
  • Susan Hetler July 24, 2014, 10:09 am

    You forget to say when to add kale?

    Reply

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