High Protein Bacon and Egg Breakfast Muffins

Here’s a delicious Bacon and Egg Breakfast Muffins recipe:

Ingredients

1. Crust:
2. 1 1/2 cups almond flour
3. 1/4 cup coconut flour
4. 1/4 cup granulated sweetener (Swerve, Erythritol)
5. 1/4 teaspoon salt
6. 1/2 cup melted coconut oil
7. Filling:
8. 6 eggs
9. 6 slices of cooked bacon, diced
10. 1 cup shredded cheddar cheese
11. 1/2 cup chopped fresh parsley
12. Salt and pepper to taste

Instructions

1. Preheat oven: 375°F (190°C).
2. Prepare crust: Mix almond flour, coconut flour, sweetener and salt. Add melted coconut oil; mix until combined.
3. Press crust: Divide crust mixture among 6 muffin tin cups.
4. Bake crust: 5-7 minutes or lightly golden.
5. Prepare filling: Whisk eggs, salt and pepper.
6. Assemble muffins: Add diced bacon, shredded cheese and chopped parsley to each muffin cup. Pour whisked eggs over filling.
7. Bake: 15-20 minutes or until eggs set.
8. Cool: 5 minutes before serving.

Nutrition (approximate per muffin)