Egg-n-Bacon Breakfast Muffins

Egg-n-Bacon Breakfast Muffins

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These egg-n-bacon breakfast muffins make the perfect grab-n-go breakfast.

They travel very well and do not make a crumbly mess when consumed in the car.  They’re great for brunches or events where you need to contribute a breakfast dish.

If you like, make a huge batch and freeze some egg-n-bacon breakfast muffins for future use.  They thaw well and can be reheated in a toaster oven.

Psssst!  Do you know this amazing tip?  Check out my method for How to Make Perfect Bacon with Zero Mess.

Egg-n-Bacon Breakfast Muffins

Ingredients

Egg-n-Bacon Breakfast Muffin on the go

We love to eat these muffins for breakfast in the car, packed in our handy dandy LunchBots.

Instructions

  1. Cook bacon.  (This step can be done ahead of time.)
  2. Preheat oven to 400.
  3. Prepare a 12-muffin tin with grease or paper liners.
  4. Pulse bacon and cheese in a food processor until crumbly.
  5. Mix eggs, bacon drippings, and salt in a bowl.
  6. Add coconut flour and baking powder.
  7. Stir well, until lumps are gone.
  8. Add bacon cheese mixture.
  9. Spoon into muffin tins.
  10. Bake for about 15 minutes.

More Breakfast Ideas

Enjoy!

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Kathleen | Roots & Boots

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

4 Comments

  1. Ruth Ann on 02/03/2014 at 3:39 pm

    These sound yummy….can’t wait to try them!
    I cook bacon in the oven also but I do it at 250 and there is no splattering in my oven. 🙂 I place a flat cooling rack (what I use to cool cookies) inside a large sheet pan (jelly roll type pan) with sides. Place the bacon on the cooling rack being careful not to overlap. I check the bacon after 1 hour and then about every 20-30 minutes until the bacon reaches the level of chewiness or crispness I desire. It depends on the thickness of the bacon as to how long it takes, could take up to 2 hours. This is so easy to do and I like the health benefits of cooking the meat at a lower heat. Plus the added bonus of having it ready to serve at breakfast when there are hungry little children waiting for a yummy breakfast.
    Thanks Kathleen for all the great things you bring to us via your blog! Hope you have a feel good pregnancy day! 🙂

    • Kathleen on 03/22/2014 at 1:21 am

      Ruth Ann — thanks for sharing your bacon-cooking expertise! You’re a wealth of knowledge. 🙂

  2. Courtney on 04/02/2014 at 2:01 am

    I finally got around to making these muffins tonight. Love ’em! I could barely wait for them to come out of the oven before I tried one. Fortunately, the wafting odor of breakfast goodness didn’t wake the kids.

    • Kathleen on 04/03/2014 at 10:23 pm

      I’m so glad you liked them! 🙂

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