Paleo Mighty McMuffin
Start your morning off right with the Paleo Mighty McMuffin, a hearty and wholesome breakfast sandwich that’s both grain-free and packed with flavor! Featuring muffins made from a blend of almond and coconut flour, this recipe swaps traditional bread for a nutritious, gluten-free base. Layered with juicy homemade pork sausage, creamy avocado, fresh tomato slices, and sunny-side-up eggs, every bite delivers a perfect balance of protein and healthy fats to fuel your day. Quick to prepare and paleo-friendly, this savory breakfast delight comes together in under 30 minutes, making it ideal for busy mornings or weekend brunches. Satisfying, nutrient-rich, and bursting with flavor—this recipe is a game-changer for paleo enthusiasts craving a delicious twist on the classic breakfast sandwich.
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 6 large eggs
- 0.5 cup coconut milk
- 2 tablespoons ghee
- 0.5 pound ground pork
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.5 medium avocado slices
- 4 slices tomato slices
Instructions
Preheat the oven to 350°F (175°C).
In a bowl, combine almond flour, coconut flour, baking powder, and salt.
In another bowl, whisk together 4 eggs and the coconut milk until well combined.
Pour the wet mixture into the dry mixture and stir until a batter forms.
Grease four ramekins with a bit of ghee and divide the batter evenly among them.
Bake in the preheated oven for 12-15 minutes, or until the muffin tops are golden and firm.
While the muffins are baking, mix ground pork with onion powder, garlic powder, salt, and black pepper in a separate bowl.
Form into four equal patties and cook in a skillet over medium heat with 1 tablespoon of ghee until cooked through, about 3-4 minutes per side.
In the same skillet, cook the remaining two eggs sunny-side up, or to your preference.
To assemble, slice each muffin in half. Place a sausage patty on the bottom half, add an egg, top with a couple of avocado slices and a tomato slice, and cover with the muffin top.
Repeat with the remaining muffins and serve immediately.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1400 mg | 467% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 16.3 g | ||
| Protein | 123.1 g | 246% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 463 mg | 36% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1214 mg | 26% | |
*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.
