Egg Muffins 2 Ways

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**This post was originally for the maple bacon muffins only, but I experimented with a veggie version and it came out great! I added that to the bottom.**

A former client I was working with came in with these muffins one day and they were so good I asked for the recipe myself! I was so proud of him- he began not cooking very much at all, to doing the damn thing and buying cookbooks and perusing the internet for simple recipes. He always focused on making sustainable choices (recipes like this that he actually enjoys) and on blood work over appearance (diabetes regulation, A1C levels, etc.). It was such a joy to see him find what works for him, and I feel lucky to have learned something from him too!

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To be honest, this was my first time buying bacon myself. I like bacon, but have it out or at other people's houses. I ended up going to the Reading Terminal Market, where I found a locally sourced type of chicken bacon. It was delicious, and made the house smell amazing as I baked them! You can also use regular bacon or turkey bacon too.

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As someone cooking for one, you know I'm all about meal-prep. Whether that's simply chopping veggies, to having full meals ready to go. I made these and froze them, taking however many I need out and leaving them in the fridge overnight to thaw. I like to enjoy them as a morning or afternoon snack. I hope you enjoy!


Maple Bacon

Ingredients:

  • About 8 slices bacon of choice (regular, turkey, chicken)

  • 8 eggs

  • 1/4 cup grass-fed butter, melted

  • 1/4 cup unsweet almond milk

  • 2 tbsp. maple syrup

  • 1/2 cup coconut flour

  • 1/2 tsp. sea salt

  • Sprinkle baking soda
     

Directions:

  • Preheat oven to 400 F
  • Place bacon on a baking sheet and bake for about 10 minutes on each side. You want it to be very crispy so it's easier to crumble
  • While that's baking, mix the eggs, melted butter, almond milk and maple syrup in a large bowl
  • In a smaller bowl, mix the coconut flour, sea salt, and baking soda. Slow mix its contents into the other bowl with the wet ingredients
  • When the bacon is done, let sit on paper towels to dry. Once crisp, crumble it into the batter (I used my hands)
  • Mix well, making sure there are no coconut flour clumps. Line a cupcake tray with cupcake liners, or grease the cups themselves before filling
  • Pour batter almost to the top of each cup. Bake for about 20 minutes, or until the toothpick comes out clean when inserted into the center
  • Enjoy! Can be frozen. Just make sure to take out and leave in the fridge the night before so they're ready :)

Veggie

Ingredients:

  • 1 small onion chopped

  • 2 small bell peppers chopped

  • 1 cup kale packed and then chopped

  • 8 eggs

  • 1/4 cup grass-fed butter, melted

  • 1/4 cup unsweet almond milk

  • 1/2 cup coconut flour

  • 1/2 tsp. sea salt

  • Sprinkle baking soda

Directions:

  • Preheat oven to 400 F
  • Heat about a tbsp or 2 of oil in a large skillet over medium heat. Cook onions and peppers for about 3 minutes. Add in kale and cook until soft. Sprinkle with sea salt.
  • While that's cooking or cooling, mix the eggs, melted butter, and almond milk in a large bowl. Add in the cooked veggies to this egg mixture.
  • In a smaller bowl, mix the coconut flour, sea salt, and baking soda. Slow mix its contents into the other bowl with the wet ingredients
  • Mix well, making sure there are no coconut flour clumps. Line a cupcake tray with cupcake liners, or grease the cups themselves before filling
  • Pour batter almost to the top of each cup. Bake for about 20 minutes, or until the toothpick comes out clean when inserted into the center
  • Enjoy! Can be frozen. Just make sure to take out and leave in the fridge the night before so they're ready :)