Breakfast

Bacon, Egg and Cheese Muffins with Coconut Flour is for Breakfast.

Bacon, Egg and Cheese Muffins with Coconut Flour takes 20 minutes to prepare.

Bacon, Egg and Cheese Muffins with Coconut Flour takes 15 minutes to cook.

Bacon, Egg and Cheese Muffins with Coconut Flour makes 6 servings.

The ingredients for Bacon, Egg and Cheese Muffins with Coconut Flour are:

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)

Here is how you make Bacon, Egg and Cheese Muffins with Coconut Flour:

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.Serving Size: Makes 6 muffinsNumber of Servings: 6Recipe submitted by SparkPeople user BLUEEYES8724.

The nutritional information for Bacon, Egg and Cheese Muffins with Coconut Flour is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 161.0

• Total Fat: 13.0 g
• Cholesterol: 103.5 mg
• Sodium: 264.1 mg
• Total Carbs: 2.9 g
• Dietary Fiber: 1.5 g
• Protein: 7.8 g

The dietary needs meet for Bacon, Egg and Cheese Muffins with Coconut Flour is Low Carb