These bacon and egg coconut flour muffins are easy to make and are wonderful high protein, gluten free breakfast option!
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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Bacon and Egg Coconut Flour Muffins
Ingredients:
- 4 pastured eggs
- 1/4 cup organic sour cream
- 4 TBS coconut flour
- 1/4 tsp sea salt
- 1/4 tsp baking powder – Learn how to make your own here
- 8 strips cooked pasture raised bacon, chopped up
- 1/2 cup organic cheese (we like to use pepper jack)
- 1/2 cup of organic greens (we like to use kale or spinach)
Instructions:
- Pre heat oven to 375°.
- Mix eggs and sour cream together.
- Add coconut flour, salt, baking powder, bacon, cheese and greens.
- Stir batter and let it sit for approximately 5 minutes.
- Pour the batter evenly into 4 large muffin cups or 6 small muffin cups.
- Make sure to only fill 3/4 full. The muffins will rise while baking.
- Bake muffins for 15-18 minutes, or until the top of the muffins are golden brown.
- Let muffins cool before serving.
Bacon and Egg Coconut Flour Muffins
Ingredients
- 4 pastured eggs
- 1/4 cup organic sour cream
- 4 TBS coconut flour
- 1/4 tsp sea salt
- 1/4 tsp baking powder – Learn how to make your own here
- 8 strips cooked pasture raised bacon, chopped up
- 1/2 cup organic cheese (we like to use pepper jack)
- 1/2 cup of organic greens (we like to use kale or spinach)
Instructions
- Pre heat oven to 375°.
- Mix eggs and sour cream together.
- Add coconut flour, salt, baking powder, bacon, cheese and greens.
- Stir batter and let it sit for approximately 5 minutes.
- Pour the batter evenly into 4 large muffin cups or 6 small muffin cups.
- Make sure to only fill 3/4 full. The muffins will rise while baking.
- Bake muffins for 15-18 minutes, or until the top of the muffins are golden brown.
- Let muffins cool before serving.
Why do we use pastured eggs? Watch this video!
I had to sub sauteed red onion for the greens, but followed the recipe without changing anything else. My muffins were beautiful and absolutely the best egg muffin I’ve made yet. I warmed one up for breakfast and it was as good as one straight from the oven.
Hi Tiffany, I made these the other dat but I omitted the coconut flour. I’ve made a variation on these before and never used it. They turned out perfectly. Why would I use It? I may try it but I’m wondering why you used it. Thank you. Love your recipes
Hi can we swap the coconut flour with whole wheat or all purpose flour?will It fall apart if I did? Thanks in advance
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?
★★★
Hmmm not sure if they’d be the best to bring for backpacking. They do need to be refrigerated. :/
I freeze them and then take one with me and let it thaw. It takes an hour or two to thaw and then I eat it about an hour or two later. Never got sick from doing that. And they still taste great!
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!
★★★★
What is the nutritional content for one muffin? How many carbs? Proteins?
I’m really eager to try this! ?
Here are the approximate nutritional contents for the recipe doubled with spinach as the greens:
Thank you, Jes!
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
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.
Daiya makes a great vegan style cheese – I use it in all recipes calling for cheese. Lots of grocery stores and health food stores carry it. I sometimes also use nutritional yeast flakes instead for a cheesy flavour.
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!
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 🙂
Wow!!! The are SO nice. I have a hard time not eating all of them at once
Could I use full fat coconut milk in place of sour cream?
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!
Can’t wait to try these!! Can I use plain greek yogurt in place of sour cream?
Yes, that would work too. 🙂
About how many calories and carbs does this have?
Do you have advice how to make this recipe into a casserole?
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 🙂
Ok — bad me – I just reread the full article and it says you can leave out the sour cream.
Thanks….
Is there a substitute for the sour cream? I am not eating dairy these days…..
Do you precook the bacon? Or do u just let it cook while u cook the muffins
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!!!
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!
Just made these gems! Added 2 freshly dices jalapenos from the garden. WOW. So delicious!
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.
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!
Will these keep frozen and reheat for a quick breakfast?
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
Will these hold without the cheese?
You forget to say when to add kale?
Thank you! I fixed that. 🙂