Like I've said before, snacking while on the paleo diet can be a bit of a challenge. Paleo kind of requires that you prepare stuff, and the last thing I want to do when I want munchies is spend an hour cooking something. But, it also forces you to get creative with your snacks, and I like creativity.
This is a double duty recipe, which I love. This will do nicely for snack food or breakfast food. It's a different take on eggs and bacon, that's portable and really really fast.
These were a hit in the Idiot's house. I made a dozen when Mr. Idiot got a long lunch and came home, and about half an hour after he left I got a "DIBS ON THE REST OF THE MUFFINS" text. These are delicious hot out of the oven, cool from the counter or cold out of the fridge, and they are worth fighting over.
Eggs and bacon "muffins"
To make eight muffins:
8 strips of bacon
3 tbsp coconut flour (for reasons discussed last post, I'm still using regular flour because money)
2 tbsp bacon grease (or fat of your choice)
As much cheese as you feel is necessary
I think Mr. Idiot and I have come to the conclusion that our particular paleo does indeed include dairy. I can't abide fake cheese, and being totally honest with you, dear readers, almond milk is just not the same as a nice glass of icy cold cow juice. And cheese. This Idiot loves her cheese. We're working out our guidelines as we go along, but dairy has made the cut. You don't have to use cheese in these little mini muffins, so follow your heart.
To make a bigger batch of these you can just double everything, but keep in mind, one egg makes two muffins, the amount of bacon in this is completely arbitrary. There is never a need to cut down on bacon, so put in as much as you want. The flour is mostly for consistency, so if you follow the ration of 4 eggs to 3 tbsp, you should do okay. Ditto on the bacon grease.
Anyway, down to business.
Preheat the oven to 375 degrees, crack your eggs in a bowl and whisk in the flour.
Word to the wise, I googled a few of these paleo muffin recipes before cobbling this one together, and I did NOT read all the way through before I started cooking. If you don't have a food processor (like us) Do Not cook your bacon and try to cut it into bits. You will fling bacon all over your kitchen. Slice into strips prior to frying. Pro tip. Because I love you.
Once the bacon bits are lovely and crispy, add those to your egg "batter", and add the bacon grease as needed. If you're adding it straight from the pan it will cook the eggs a little as you add it, so keep the "batter" moving as you add the grease.
Add cheese (and any other ingredients you fancy. I think next time I'll be adding sliced peppers...endless possibilities)
Pour your mixture into muffin tins that you've sprayed with oil or lined with muffin cups and stick that baby in the oven for fifteen minutes, or until the tops are springy to the touch. Resist the temptation to fill the cups up all the way, these muffins rise a lot. Keep it at about 3/4 full.
Take out and enjoy!