Bacon, Egg, & Cheese Breakfast Muffins

30 09 2010

A handy breakfast all rolled into one gluten free package. This is a great on-the-go recipe, but as well, it is a nice hearty snack because of the protein. I HAD bacon left over from my cinnamon bacon experiment, and needed to use it or throw it out. A hangover from the “old days” is to never throw out food.. so i needed a bacon based recipe and fast.
Ken really liked these, he said they were a bit sweet (i can only imagine it is because you use almond meal in lieu of flour) and liked them. He asked for one this morning with his protein coffee.
These will freeze nicely, as I cant imagine wanting to eat 12 of these for the next week..I dont like ANYTHING that much.

Bacon, Egg, & Cheese Breakfast Muffins

2/3 cup of cottage cheese
1/2 cup of parm
1/4 cup coconut flour (i get mine at Whole Foods, but Low Carb has it )
2/3 cup of almond meal (aka almond flour)
1 tea baking powder
3 tablespoons water
5 eggs, beaten
3 strips of pre-cooked bacon, crumbled
1/2 cheddar cheese (i used cheddar with caramelized onions,,, FANCY!)

Pre-heat oven to 400 degrees, and prep 12 muffins tins with non-stick spray or silicon muffin holders.
In mixing bowl combine cottage cheese, parm, coconut flour, almond meal, baking powder, water and beaten eggs. MIX, throw in crumbled bacon and cheddar cheese. Ken suggsted putting a sliced jalapeno to top every muffin.. brilliant idea, and a for sure next time.

Fill muffin tins 1/2 to 3/4 full and pop into the oven for 20-30 minutes.

Can be eaten hot or cold or frozen in a ziploc. I like mine as a snack.
Nutritional on these are awesome:
116 calories, 6 grams fat, 5 carbs, and 9 grams of protein


It’s Thursday today.. off to Starbucks tonight to meet with the Malvern bunch.. havent seen them in a couple of weeks !




One response

29 11 2010

I made these again this weekend and added a bit of seasoning. I love them as they dont taste eggy like a quiche, but like a cheese bread with a bit of bacon. mmmm bacon

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