Paleo Egg McMuffin
Start your morning on a wholesome note with this Paleo Egg McMuffin—a grain-free, protein-packed twist on a breakfast classic! Perfectly golden almond and coconut flour muffins serve as the base, bridging the gap between fluffy texture and paleo-friendly nutrition. Layered with crispy thick-cut bacon, creamy avocado slices, fresh spinach, juicy tomato, and a sunny fried egg, this hearty sandwich is rich in flavor and nutrients. With just 10 minutes of prep and a quick bake in the oven, these gluten-free and dairy-free breakfast delights are ideal for busy mornings or a weekend indulgence. Treat yourself to this simple, satisfying recipe that’s as healthy as it is delicious!
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Ingredients
- 3 pieces large eggs
- 3 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 2 tablespoons coconut oil, melted
- 3 tablespoons unsweetened almond milk
- 0.5 teaspoon sea salt
- 2 slices thick-cut bacon
- 1 half avocado
- 2 slices tomato
- 0.25 cup spinach leaves
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease two muffin top pans or ramekins with coconut oil.
Step 2
In a mixing bowl, whisk together 2 large eggs, almond flour, coconut flour, baking powder, melted coconut oil, almond milk, and sea salt until smooth. This will be your muffin batter.
Step 3
Divide the batter evenly between the two prepared pans and smooth the tops with a spoon.
Step 4
Place the pans in the preheated oven and bake for 15 minutes, or until the muffins are set and lightly golden.
Step 5
While the muffins are baking, heat a skillet over medium heat and cook the bacon until crispy. Remove the bacon and let it drain on paper towels.
Step 6
In the same skillet with the bacon fat, crack the remaining egg and fry it to your desired doneness. You can also cook it in a separate small frying pan if preferred.
Step 7
When the muffins are done, carefully remove them from the pans. They should be about the size of an English muffin.
Step 8
To assemble, place a muffin on a plate, top with a slice of bacon, the fried egg, a slice of tomato, a few spinach leaves, and avocado slices.
Step 9
Top with the second muffin to create a sandwich. Repeat the assembly for the second serving.
Step 10
Serve your Paleo Egg McMuffins warm and enjoy a healthy start to your day!
Nutrition Facts
| Serving size | (408.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 857.1 |
| Total Fat 75.8g | 0% |
| Saturated Fat 34.5g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 579.4mg | 0% |
| Sodium 2678.8mg | 0% |
| Total Carbohydrate 24.4g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 5.1g | |
| Protein 29.4g | 0% |
| Vitamin D 136.5IU | 0% |
| Calcium 224.9mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 797.7mg | 0% |
Source of Calories