Ingredients
- 3 cups almond flour
- 1 cup bacon bits
- ½ cup ghee, melted
- 4 eggs
- 2 teaspoons lemon thyme
- 1 teaspoon baking soda
- 1/2 teaspoon salt (optional)
- EQUIPMENT – muffin pan and muffin liners
Recipe Description
DESCRIPTION: These breakfast muffins are really easy to make and enjoy. Plus they're gluten-free, low-carb, and Paleo.
These make for a fantastic savory Paleo breakfast. And what’s even better is you can make these muffins in advance and heat one or two up in the morning as a quick meal. Or take them with you as a snack.
I used lemon thyme as the herb in this Paleo breakfast muffin recipe, but you can switch that with another herb of your choice – rosemary, Italian seasoning, chili pepper flakes could all work well.
This breakfast muffin recipe is also ketogenic-friendly and low carb, so it’s a great way to start your day.
Recipe Directions
- Preheat oven to 350F.
- Melt the ghee in a mixing bowl.
- Add in the almond flour and baking soda.
- Add in the eggs.
- Add in the lemon thyme (use other herbs if you prefer) and the salt.
- Mix everything together well.
- Lastly, add in the bacon bits.
- Line a muffin pan with muffin liners. Spoon the mixture into the muffin pan (to around 3/4 full).
- Bake for 18-20 minutes until a toothpick comes out clean when you insert it into a muffin.
