Paleo Egg Puff
Elevate your breakfast game with this savory and satisfying Paleo Egg Puff recipe, a protein-packed blend of fluffy eggs, creamy coconut milk, and nutrient-dense almond flour. Infused with the umami richness of diced bacon, the earthy flavors of baby spinach, and aromatic hints of garlic and onion, these egg puffs are baked to golden perfection in a convenient muffin tin. Nutritional yeast adds a subtle cheesy flavor while keeping the dish dairy-free, making it ideal for paleo and gluten-free diets. Ready in just 40 minutes, they’re a perfect make-ahead option for busy mornings or a wholesome addition to your brunch spread. Serve them warm and watch their light, airy texture win over family and friends alike!
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Recipe Information
Ingredients
- 6 large eggs
- 0.5 cups coconut milk
- 2 tablespoons almond flour
- 2 tablespoons nutritional yeast
- 3 slices bacon, diced
- 1 cups baby spinach, chopped
- 0.5 medium onion, finely diced
- 0.5 teaspoons garlic powder
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 1 tablespoons coconut oil
Instructions
Preheat your oven to 375°F (190°C). Grease a muffin tin with coconut oil to prevent sticking.
In a medium skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the skillet.
Add the diced onion to the skillet and sauté until translucent, about 3-4 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove the skillet from the heat and set aside.
In a large mixing bowl, whisk together the eggs and coconut milk until combined and smooth.
Add the almond flour, nutritional yeast, garlic powder, sea salt, and black pepper to the egg mixture. Whisk until ingredients are fully incorporated.
Fold in the sautéed onion and spinach mixture, crispy bacon, and any drippings from the skillet to the egg mixture.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes or until the egg puffs are fully cooked and a tester inserted into the middle comes out clean.
Allow the egg puffs to cool for a few minutes in the muffin tin. Use a butter knife to gently release them from the tin and serve warm.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1166 mg | 388% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.4 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 284 mg | 22% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1411 mg | 30% | |
*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.
