Paleo Bacon Egg and Cheese English Muffin

Start your day with a hearty and guilt-free twist on a breakfast classic: the Paleo Bacon Egg and Cheese English Muffin. This protein-packed recipe swaps traditional ingredients for paleo-friendly staples like almond flour and coconut flour to create soft, gluten-free English muffins with a slightly nutty flavor. Crispy bacon, creamy paleo cheese, and perfectly cooked eggs are layered between toasted muffin halves for a satisfying meal that’s as delicious as it is nutritious. Ready in just 30 minutes, this clean-eating breakfast is perfect for busy mornings or weekend indulgence. Keto-friendly, grain-free, and dairy-free, it’s a wholesome way to fuel up while staying true to your paleo lifestyle.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 5 large Eggs
• 0.25 cup Almond milk
• 2 tablespoons Coconut oil
• 4 slices Bacon slices
• 4 slices Paleo cheese
• 1 tablespoon Avocado oil or olive oil

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, mix almond flour, coconut flour, baking powder, and salt.

Step 3

In another bowl, whisk together 3 of the eggs and almond milk.

Step 4

Combine wet and dry ingredients, stirring until you have a smooth batter.

Step 5

Grease the interior of 4 ramekins with coconut oil.

Step 6

Divide the batter equally among the ramekins.

Step 7

Place the ramekins on a baking sheet and bake for 12-15 minutes or until the muffins are set and a toothpick inserted in the center comes out clean.

Step 8

While the muffins are baking, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate.

Step 9

Using the bacon fat, fry the remaining 2 eggs in the skillet sunny-side up or to your preference.

Step 10

Once muffins are done, let them cool for a few minutes, then slice each muffin in half horizontally.

Step 11

In the same skillet, add a bit of avocado or olive oil and lightly toast the cut sides of the muffins until golden brown.

Step 12

Assemble the sandwich by placing a slice of paleo cheese on the bottom half of each muffin.

Step 13

Top with 2 bacon slices, one egg, and cover with the top muffin slice.

Step 14

Serve immediately for a delightful paleo breakfast option.

Nutrition Facts

Serving size	(582.7g)

Amount per serving	% Daily Value*
Calories	1852.7

Total Fat 156.8g	0%
Saturated Fat 60.6g	0%
Polyunsaturated Fat 0.6g
Cholesterol 1037.4mg	0%
Sodium 2690.4mg	0%
Total Carbohydrate 42.1g	0%
Dietary Fiber 16.4g	0%
Total Sugars 9.9g
Protein 82.9g	0%

Vitamin D 224.5IU	0%
Calcium 1020.8mg	0%
Iron 9.3mg	0%
Potassium 692.3mg	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: 73.8%

Protein: 17.4%

Carbs: 8.8%