Paleo Homemade Egg McMuffin

Reinvent your breakfast routine with this Paleo Homemade Egg McMuffin, a wholesome and satisfying twist on the classic fast-food favorite. Perfectly fluffy almond and coconut flour muffins serve as the bread-free base, baked to golden perfection. Layered with crispy bacon, creamy mashed avocado infused with zesty lemon juice, fresh spinach leaves, and a perfectly fried egg, this recipe packs flavor and nutrition in every bite—all while staying paleo-friendly and gluten-free. Ready in just 30 minutes, this protein-packed meal is ideal for busy mornings or a leisurely weekend brunch. Pair it with fresh fruit or coffee for a clean-eating breakfast you’ll want to savor every day!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, and salt.

Step 3

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.

Step 4

Spoon the batter onto the lined baking sheet to form two equal-sized circles resembling English muffins.

Step 5

Bake in the preheated oven for 12-15 minutes, until the muffins are set and lightly golden.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Once the muffins are done baking, let them cool slightly, then slice them in half horizontally.

Step 10

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.

Step 11

Cover with the remaining muffin half and serve immediately.

Nutrition Facts

Serving size	(558.4g)

Amount per serving	% Daily Value*
Calories	1553.9

Total Fat 131.5g	0%
Saturated Fat 41.5g	0%
Polyunsaturated Fat 3.2g
Cholesterol 779.2mg	0%
Sodium 1913.4mg	0%
Total Carbohydrate 44.8g	0%
Dietary Fiber 24.4g	0%
Total Sugars 6.3g
Protein 63.0g	0%

Vitamin D 164IU	0%
Calcium 376.4mg	0%
Iron 9.8mg	0%
Potassium 1423.4mg	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: 73.3%

Protein: 15.6%

Carbs: 11.1%