Paleo Egg McMuffin
Start your day with a nourishing twist on a fast-food classic with this Paleo Egg McMuffin recipe! Perfect for those following a paleo or gluten-free lifestyle, this breakfast delight features fluffy homemade almond and coconut flour "muffins" that are baked to golden perfection. The sandwich is stacked with crispy thick-cut bacon, a perfectly fried egg, creamy avocado, fresh spinach, and juicy slices of tomato. Quick to prepare in just 30 minutes, this recipe delivers a high-protein, nutritious meal that’s both satisfying and indulgent. Whether you're meal prepping or enjoying it fresh out of the oven, this Paleo Egg McMuffin is a healthy and delicious way to fuel your morning!
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Recipe Information
Ingredients
- 3 pieces large eggs
- 3 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 2 tablespoons coconut oil, melted
- 3 tablespoons unsweetened almond milk
- 0.5 teaspoon sea salt
- 2 slices thick-cut bacon
- 1 half avocado
- 2 slices tomato
- 0.25 cup spinach leaves
Instructions
Preheat your oven to 350°F (175°C) and grease two muffin top pans or ramekins with coconut oil.
In a mixing bowl, whisk together 2 large eggs, almond flour, coconut flour, baking powder, melted coconut oil, almond milk, and sea salt until smooth. This will be your muffin batter.
Divide the batter evenly between the two prepared pans and smooth the tops with a spoon.
Place the pans in the preheated oven and bake for 15 minutes, or until the muffins are set and lightly golden.
While the muffins are baking, heat a skillet over medium heat and cook the bacon until crispy. Remove the bacon and let it drain on paper towels.
In the same skillet with the bacon fat, crack the remaining egg and fry it to your desired doneness. You can also cook it in a separate small frying pan if preferred.
When the muffins are done, carefully remove them from the pans. They should be about the size of an English muffin.
To assemble, place a muffin on a plate, top with a slice of bacon, the fried egg, a slice of tomato, a few spinach leaves, and avocado slices.
Top with the second muffin to create a sandwich. Repeat the assembly for the second serving.
Serve your Paleo Egg McMuffins warm and enjoy a healthy start to your day!
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 2679 mg | 116% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 5.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 225 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 798 mg | 17% | |
*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.
