Paleo Homemade Egg McMuffin
Elevate your breakfast game with this Paleo Homemade Egg McMuffin—a nutrient-packed, gluten-free twist on a fast food classic! Featuring almond and coconut flours, these homemade English muffins are baked to perfection with a fluffy yet sturdy texture that beautifully mimics traditional bread. Topped with crispy bacon, creamy avocado mash, fresh spinach, and a perfectly fried egg with a runny yolk, every bite is a satisfying balance of rich flavors and wholesome ingredients. With just 30 minutes of prep and cook time, this recipe is ideal for busy mornings or leisurely weekend brunches. Whether you're following a paleo lifestyle or simply looking for a healthier breakfast option, this recipe is proof that indulgence and nourishment can go hand-in-hand!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 4 Eggs
- 2 tablespoons Coconut oil
- 0.5 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 Bacon strips
- 1 Avocado
- 1 cup Spinach leaves
- 1 teaspoon Lemon juice
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Add 2 eggs, 2 tablespoons of melted coconut oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
Spoon the batter onto the lined baking sheet to form two equal-sized circles resembling English muffins.
Bake in the preheated oven for 12-15 minutes, until the muffins are set and lightly golden.
Meanwhile, in a frying pan over medium heat, cook the bacon strips until crispy. Remove the bacon and set aside, leaving some of the bacon drippings in the pan.
Slice the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add lemon juice and black pepper, then mash until smooth and creamy. Set aside.
Using the same pan, fry the remaining two eggs (pressed in a ring mold for a round shape) until the whites are cooked through but the yolk remains slightly runny, about 3-4 minutes.
Once the muffins are done baking, let them cool slightly, then slice them in half horizontally.
Spread a generous amount of the mashed avocado on the bottom half of each muffin, add a layer of fresh spinach leaves, top with two slices of bacon, and then place the fried egg on top.
Cover with the remaining muffin half and serve immediately.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 1913 mg | 83% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 6.3 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 376 mg | 29% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1423 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.
