Paleo Bacon, Egg, and Cheese on English Muffin

Start your day with a hearty and wholesome twist on a classic breakfast favorite with this Paleo Bacon, Egg, and Cheese on English Muffin recipe! Featuring grain-free English muffins made with almond and coconut flour, this recipe swaps traditional ingredients for paleo-friendly options without compromising on flavor. Layered with creamy scrambled eggs infused with nutritional yeast, perfectly crisp bacon, and fresh avocado slices, each bite is a satisfying combination of texture and taste. Topped with a sprinkle of chives for added freshness, this sandwich is not only gluten-free and dairy-free but also packed with protein and healthy fats to fuel your morning. Ready in just 35 minutes, it’s the perfect paleo breakfast sandwich for busy mornings or weekend brunch indulgence.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 cup Almond flour
• 1 tablespoon Coconut flour
• 0.5 teaspoon Baking powder
• 0.5 teaspoon Salt
• 4 large Egg
• 2 tablespoons Almond milk
• 2 tablespoons Coconut oil
• 4 slices Bacon
• 1 medium Avocado
• 2 tablespoons Nutritional yeast
• 0.25 teaspoon Black pepper
• 1 tablespoon Chives

Directions

Step 1

Prepare the Paleo English muffins: In a medium bowl, mix together almond flour, coconut flour, baking powder, and salt.

Step 2

In another bowl, whisk together 1 egg, almond milk, and 1 tablespoon of melted coconut oil.

Step 3

Combine the wet ingredients with the dry ingredients and mix until the dough is smooth.

Step 4

Divide the batter into two equal portions. Form each portion into a round, flat disc resembling an English muffin.

Step 5

Heat a non-stick skillet over medium heat and grease it with the remaining coconut oil.

Step 6

Cook the muffins for about 3-4 minutes on each side, or until golden brown and cooked through.

Step 7

While the muffins are cooking, preheat another skillet over medium heat and cook the bacon until crispy. Remove and drain on paper towels.

Step 8

In a small bowl, whisk the remaining 3 eggs with nutritional yeast and black pepper.

Step 9

Using the same skillet, scramble the eggs to your desired consistency.

Step 10

Slice the avocado, removing the pit and scooping out the flesh.

Step 11

To assemble the sandwich, slice the cooked muffins in half. On the bottom half, layer scrambled eggs, crispy bacon, and avocado slices.

Step 12

Sprinkle with chopped chives before closing the sandwich with the top muffin half.

Step 13

Serve immediately and enjoy your Paleo Bacon, Egg, and Cheese on English Muffin!

Nutrition Facts

Serving size	(587.4g)

Amount per serving	% Daily Value*
Calories	1672.9

Total Fat 141.7g	0%
Saturated Fat 42.8g	0%
Polyunsaturated Fat 13.1g
Cholesterol 909.8mg	0%
Sodium 2424.8mg	0%
Total Carbohydrate 48.8g	0%
Dietary Fiber 25.6g	0%
Total Sugars 7.7g
Protein 68.6g	0%

Vitamin D 229.9IU	0%
Calcium 386.5mg	0%
Iron 9.7mg	0%
Potassium 1443.6mg	0%

*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.

Source of Calories

Fat: 73.1%

Protein: 15.7%

Carbs: 11.2%