When I think of breakfast muffins, I think of sweet, flaky, sweet, and fruit filled sweet cupcake like treats. Did I mention sweet?
But who needs that? I need substance. I need good fats. I need something that'll keep me satiated for hours. Not sugar highs, weight gain, grains or gluten that will make me regret it hours later.
These amazing muffins are loaded with good fats from pastured eggs, bacon and coconut flour so you will be ready to start the day without the sugar crash you'll get with grain muffins. Also, these are grain free so it's Paleo friendly and did I mention, it's gluten free?
The best part? You can make multiple batches at a time and freeze them for the week! … if they last that long. They re-heat really well and you can have them with salad for lunch too! I love any “All-in-One” meals that you can eat at any time of the day.
Savory Coconut Breakfast Muffins
- Muffin Pan – I have an old non-stick (the horror!!) muffin pan that I use with a liner, always. But when I have to throw it out, I'm eyeing on this cast iron Lodge Muffin Pan. Or this Silicone Muffin Pan. The jury is out on the silicone since it's unclear whether it's safe to use for high heat baking. I'd still use parchment paper with it though.
- Unbleached Parchment Paper Baking Cups – I go through these like crazy but love that they are unbleached.
- Coconut Flour – My favorite brand.
NOTE: You have to use a muffin liner for this recipe as the batter is mostly eggs, so muffins will stick even to the silicone muffin pans.
8 Pastured Eggs
1 Cup Chopped Bacon – cooked
1 Cup Shredded Raw Cheddar Cheese
1/2 Cup Coconut Flour
1 Cup Chopped Scallions
1 Cup Spring Greens
1 Tsp Dried Parsley or 2 Tbsp of Fresh Parsley
1/2 Tsp Dried Tarragon or 1 Tsp of Fresh Tarragon
1/2 Tsp Mustard Powder
1/4 Tsp Black Pepper
1/4 Tsp Fine Sea Salt
Go to Savory Breakfast Muffins Recipe on Dr. Karen Lee's website for the complete recipe.