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Bacon, Egg and Cheese Breakfast Muffins



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From Real Food Outlaws...these are easy and portable!

Ingredients:

  • 6 pastured eggs
  • 8 -12 pieces pastured bacon
  • 1/3 cup (slightly rounded) coconut flour
  • 1 cup shredded or chopped cheddar cheese (or favorite variety of cheese)
  • 1/4 - 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/2 tsp aluminum-free baking powder
  • 4 TBS fat (butter, coconut oik, bacon grease) - I use bacon grease.
  • Add-ins of choice (optional) - I did not add anything this time:
  • 1/2 cup diced bell pepper
  • 1/2 diced onion
  • 1/2 cup cooked, chopped mushrooms
  • 1/4 cup chopped fresh parsley or basil (or 1/2 tsp dried)



Instructions:

  1. Preheat oven to 400 Degrees F.
  2. Grease 12 muffin tins with coconut oil.
  3. Cook bacon until crispy either in a skillet or in a 400 degree F oven.
  4. Set aside and save bacon grease.
  5. Mix the eggs, coconut flour, paprika, salt, and baking powder together in a bowl and let sit for at least 5 minutes.
  6. Batter will be thick like a cookie batter.
  7. Crumble bacon and add it along with the fat, cheese and any add-ins.
  8. Fill each muffin cup about 3/4 full.
  9. Bake for 13-15 minutes until egg has puffed up and a toothpick comes out clean.
  10. Remove from oven onto a baking rack and allow to cool slightly.
  11. Pop them out with a spatula gently by separating the each muffin from the sides and bottom of the tin.




    Group Class Programming for Friday, May 12, 2017:

    1. "Barbara"
    2. For time: 1 mile Run



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