Bacon and eggs in a muffin?!? Whhhhaaaattt???! You crazy?!?!
Maybe. Okay yes, I’m a little crazy.
Here’s the thing. I am not a big sweet breakfast person. Muffins, pancakes and cereal make me want to take a nap right after I eat them and then I tend to be cranky for the remainder of the day.
That’s not exactly the way I want to start my day. This is the reason you don’t see many pancake or waffle recipes on this site.
To start my day off on the right foot I usually eat 2 eggs and some sort of fruit or veggies on the side. A high-fiber, high-protein breakfast is what keeps me running all day. The truth is, as much as I love eggs (and there is a rainbow of ways to cook them up), they get a little old after a while.
These bacon and egg breakfast muffins are the perfect cross of something decadent, a muffin, and something with substance that will give me the energy I need to start my day.
I know the idea of a savory muffin sounds a little strange, but trust me you have got to try this recipe. They are tender, rich, salty, cheesy, bacon-y, egg-y, garlicky, and super satisfying.
Bacon and Egg Breakfast Muffins are made gluten-free by using protein-packed almond flour. I added some shredded zucchini for extra moisture. Hello, vegetables for breakfast!
The best part about these bacon and egg breakfast muffins is that they can be made ahead of time. You can enjoy them on-the-go or at home with a cup of coffee or tea. Either way, I know you will love these muffins as much as I do!
- 2 cups almond flour (I used store-bought, blanched almond flour but you could easily make your own)
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
- 1 teaspoon black pepper
- 2 eggs
- ¼ cup honey
- ¼ cup melted butter
- 1 cup plain yogurt (I used nonfat Greek yogurt)
- 1 teaspoon hot sauce (optional)
- 2 green onions, sliced
- 3 hardboiled eggs, roughly chopped*
- 4 strips cooked bacon, crumbled**
- 1 cup sharp cheddar cheese, shredded
- 1 cup zucchini, shredded
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with paper muffin liners, or spray the tin with cooking spray. Set aside.
- Whisk together the almond flour, baking powder, fine sea salt, garlic powder, and black pepper in a medium bowl. Set aside.
- In a large mixing bowl whisk the eggs, honey, melted butter, yogurt, and hot sauce together until well combined.
- Stir the dry ingredients into the wet ingredients. Stir in the green onions, hard boiled eggs, bacon, cheddar cheese, and shredded zucchini.
- Fill each muffin cup to the top with the muffin mixture until all of the batter has been used up. Almond flour doesn’t dome at the top like traditional wheat flour muffins would. Therefore it is okay to fill the muffin cups to the top with the batter.
- Bake in the oven for 35 to 40 minutes, rotating the pan halfway through. You know they’re done when a toothpick removes clean from the muffins. Allow to cool in the pan for 10 minutes. Carefully remove the muffins from the pan and place on a cooling rack to cool completely.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
*To hard boil eggs place the desired amount of eggs into a small sauce pot with a tight fitting lid. Cover the eggs with cold water. Put the lid on the pot and bring the water to a boil. Immediately turn off the heat and allow the eggs to sit for 10 minutes; do not remove the lid. Run the eggs under cold water and peel right away for best results.
**to cook the bacon: Heat a medium non-stick skillet over medium-high heat. Add the strips of bacon to the hot skillet. Allow to cook on each side for about 5 to 10 minutes, or until crispy. Drain the bacon on paper towels. Once cooled crumble the bacon using your hands.
Recipe adapted from The Domestic Geek