Bacon, Egg and Cheese Muffins

Healthy coconut flour muffins packed with bacon, cheddar, and kale, perfect for a nutritious on-the-go breakfast or snack.

Bacon High Protein Gluten Free Breakfast Low Carb

Estimated Nutrition

Calories

274

kcal / serving

1096 kcal total

Carbs

10.5g

per serving

42 g total

Fat

18g

per serving

72 g total

Protein

18g

per serving

72 g total

Cook Time

minutes

Serves

muffins

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Coconut Flour

1.25

Baking Powder

Dairy

piece

Eggs

free-range

Yoghurt

full-fat probiotic

Cheddar

mature, grated

Meat

piece

Bacon

rashers

NutsSeeds

1.25

Salt

pinch

Black Pepper

freshly ground

Vegetables

piece

Spring Onions

trimmed, finely sliced

handful

Kale

tough stems removed, leaves finely sliced

Method

Preheat the oven to 190°C and line 4 holes of a muffin tin with baking paper.

Dry-fry the bacon in a non-stick pan until crisp, then cool and chop.

Beat the eggs and yoghurt together until smooth, then stir in all remaining ingredients.

Divide the batter between the 4 prepared muffin holes until three-quarters full.

Bake for 18 to 20 minutes until golden-brown and a skewer comes out clean.