Paleo Bacon Egg and Cheese English Muffin
Start your mornings right with this Paleo Bacon Egg and Cheese English Muffin recipe, a healthier twist on the classic breakfast sandwich that’s packed with flavor. The muffin, made from a combination of almond flour, coconut flour, and almond milk, is baked to perfection and then lightly toasted for a golden finish. Layered with crispy bacon, creamy slices of paleo cheese, and a perfectly fried sunny-side-up egg, this dish is both indulgent and entirely grain-free. Whether you're following a paleo lifestyle or just looking for a wholesome breakfast option, this recipe brings together simple ingredients and effortless preparation for a satisfying, protein-packed meal. Ready in just 30 minutes, it’s the ultimate way to start your day on a delicious and nutritious note!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 5 large Eggs
- 0.25 cup Almond milk
- 2 tablespoons Coconut oil
- 4 slices Bacon slices
- 4 slices Paleo cheese
- 1 tablespoon Avocado oil or olive oil
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix almond flour, coconut flour, baking powder, and salt.
In another bowl, whisk together 3 of the eggs and almond milk.
Combine wet and dry ingredients, stirring until you have a smooth batter.
Grease the interior of 4 ramekins with coconut oil.
Divide the batter equally among the ramekins.
Place the ramekins on a baking sheet and bake for 12-15 minutes or until the muffins are set and a toothpick inserted in the center comes out clean.
While the muffins are baking, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate.
Using the bacon fat, fry the remaining 2 eggs in the skillet sunny-side up or to your preference.
Once muffins are done, let them cool for a few minutes, then slice each muffin in half horizontally.
In the same skillet, add a bit of avocado or olive oil and lightly toast the cut sides of the muffins until golden brown.
Assemble the sandwich by placing a slice of paleo cheese on the bottom half of each muffin.
Top with 2 bacon slices, one egg, and cover with the top muffin slice.
Serve immediately for a delightful paleo breakfast option.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 9.9 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1021 mg | 79% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
