These savory breakfast muffins are full of flavor from the crisp, cooked bacon and roasted peppers. With a texture that is light and airy, they are incredibly satisfying yet still manage to stick to the principles of the Paleo diet. They’re great when you want something that’s simple to grab and go but isn’t necessarily sweet. Freeze any remaining for an easy, flavorful breakfast any day of the week.
• 1 cup blanched almond flour
• 1/2 teaspoon sea salt
• 2 teaspoons baking soda
• 6 large eggs
• 1/2 cup unsalted, grass-fed butter, melted and cooled
• 1/2 cup water
• 4–5 slices nitrate-free bacon, cooked until crisp, and crumbled
• 1 roasted red pepper, finely chopped
1. Preheat oven to 325 degrees F.
2. In a large bowl, combine the almond flour, salt, and baking soda. Set aside.
3. Beat the eggs with the melted butter and water. Add in the bacon and roasted peppers. Pour this mixture into the flour mix, and stir until combined.
4. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
5. Store any leftovers in an airtight container for up to 3 days. You can freeze these for weeks in a freezer bag for serving anytime.
6. Makes 1 dozen muffins.
