This breakfast is totally original. The avocado gives it a creamy consistency, the bacon gives it a salty punch…yeah, you should stop reading this and just get to it!
Serves 16
Ingredients
5 eggs
5 bacon slices
2 tbsp. butter
½ cups almond flour
¼ cup flaxseed meal
1½ tbsp. psyllium husk powder
2 avocados
4.5 oz. Colby-Jack cheese
3 spring onions
1 tsp. garlic
1 tsp. cilantro
1 tsp. dried chives
¼ tsp. red chili flakes
1 ½ cups coconut milk
1 ½ tbsp. lemon juice
1 tsp. baking powder
Salt and pepper
Directions
- In a bowl, combine the eggs, flax, almond flour, psyllium, spices, lemon juice, and coconut milk.
- In a heated pan, melt the butter and cook the bacon until browned and crispy. Remove, let cool slightly and chop into small pieces.
- Add the bacon, avocado and the rest of the ingredients, including the bacon fat, to the batter. Combine well.
- Divide the batter into 12 greased cupcake molds; bake them at 350°F for 20-25 minutes. Remove and cook the 4 remaining muffins.
Nutritional Info per Serving
Calories: 165
Fat: 14g
Net Carbs: 1.5g
Protein: 6g
