Bacon, Egg, and Cheese Muffins

Recipe makes 6 servings


4 large eggs
2 oz (55g) cream cheese
2.8 oz (80g) bacon, cooked and crumbled
1/3 cup almond flour
½ tsp baking powder
½ cup sour cream
1 cup cheddar, shredded


Heat a large pan over medium heat. Add the bacon and cook for 3-4 minutes per side or until crispy.

Preheat the oven to 350°F (175°C). Lightly grease a 6-cup muffin pan with butter and set aside.

Add the eggs, cream cheese, and sour cream to a bowl. Using a hand mixer on medium speed, beat until fully incorporated. In a separate bowl, mix the almond flour and baking powder. Add the dry mixture to the wet ingredients and continue to beat until thoroughly combined.

Fold in the crumbled bacon and cheese. Let the mixture sit for 5 minutes.

Fill each cup about ¾ full and bake for 15 minutes.

Remove it from the oven and cool it to room temperature before serving.


Nutritional breakdown per serving (recipe makes 6 servings)

296 Calories
15.3g Protein
24.5g Fat
0.6g Fiber
4g Total Carbs
3.1g NET Carbs