The Breakfast Muffin

    Although this is not strictly speaking bread it is an excellent alternative for anyone craving a bacon and egg breakfast or simply looking for a change from the norm. The muffin can be eaten for breakfast or at any time of the day!



    • 120g Chopped Bacon
    • 1 ½ Cups almond flour
    • Baking powder
    • Baking soda
    • ½ cup milk
    • 5 tsp sour cream
    • 1 large egg
    • 2 Tbsp butter
    • Salt


    1. Firstly fry your bacon; it is best if you have chopped it into very small pieces. It should go light brown within a couple of minutes. You can then put the bacon onto a paper towel; this will absorb any excess fat.
    2. Now mix together the almond flour, a teaspoon of baking powder and a large pinch of baking soda. In a separate bowl you can combine the milk, a pinch of salt, the sour cream, egg and the softened or even melted butter. Once both bowls are mixed thoroughly, you can merge them to make one.
    3. You can now add the cooked bacon and a cup of grated parmesan cheese into your mixture. Then put a little of the mix into four molds; next, carefully break one egg into each muffin mold before covering the eggs with the rest of the mixture. Then place the tray in the oven and cook for twenty minutes at 350 Fahrenheit.


    The mixture should make four muffins; each of them has 132 calories, 7.5g fat, 3.2g carbohydrates and 8g of protein.