These super easy, make-ahead breakfast cups are the best for those early mornings when you’ve to dash straight out of the house – because you’ve got a meeting in, oh, 10 minutes. Keep them in the fridge for a tasty and filling on-the-go breakfast or snack, if you fancy them warm microwave for about 30 seconds.
Enjoy! Full-fat love from the Easy Keto Kitchen xo
Breakfast Muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Ingredients
- 125 g (4 oz) grated zucchini
- 30 g (1 oz) scallions, chopped
- ½ tsp dried basil leaves
- ¼ cup coconut flour
- 3 large eggs
- ¼ tsp pink himalayan salt
- 125 g (4 oz) bacon, diced
- 1 tsp paleo baking powder
- ½ tbsp apple cider vinegar
- 2 tbsp grass-fed butter serving only
Instructions
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Preheat the oven to 350°F (180°C)
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On a medium heat, fry bacon pieces until lightly crisp
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In a mixing bowl, combine all breakfast muffin ingredients, including bacon until combined evenly. Some coconut flour brands are more absorbent than others, so add an extra egg if the batter seems too dry.
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Scoop the batter into a silicone muffin tray
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Bake for 30 minutes, or until golden brown on top and cooked through.
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Remove muffin tray from the oven and place onto a wire rack.
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Enjoy a breakfast muffin warm with ½ tbsp of butter.
Recipe Notes
Store in an airtight container in the fridge for 3 days and just microwave for 30 seconds if you want them warm
NUTRITIONAL INFORMATION
per muffin: total carbs 6g | protein 8g | fat 12g | kcals 179
