This is the perfect make ahead breakfast! Today I present to you a fantastic healthy bacon muffin recipe. They are gluten free, protein packed, low in calories, low in carbs and they are great for kids.
If you struggle with trying to find the time to make a decent breakfast in the morning, then this is definitely the recipe for you! Not to mention that these muffins are ridiculously easy to make.
They are also fantastic if you’re looking for a breakfast or snack that isn’t too calorie dense and bulky. And each individual muffin has about 5-6 grams of protein.
How to make these bacon muffins
So, to make these muffins taste incredible, I decided to finely chop the bacon and then fry it until crispy.
Those bits of bacon will act as salty bursts when you bite into the muffin.
And then making the muffins is as easy as this. Mix both of your flours together, which in this case is the almond flour and coconut flour.
Then whisk the rest of the ingredients separately.
And from there we fill the muffin cases, which should be in muffin tins (make sure the muffin cases are sprayed with cooking spray). Fill the muffin cases a bit more than halfway up and bake them for half an hour at 180 degrees Celsius (350 degrees F).
How have you made these low carb?
The coconut flour and the almond flour are fantastic low carb and gluten free alternatives to regular wheat flour, and they are good sources of protein. Although, there are 2 things to consider when baking with coconut flour. It hasn’t got the same density that regular flour has, and it is very dry.
This is why you need a fair amount of wet ingredients because the coconut flour will absorb a lot of moisture. And you need plenty of eggs to ensure that the muffins set and that they don’t dry up and crumble apart whilst being baked.
Vegetarian substitutes for bacon
These are all ingredients that would also work nicely when chopped finely, and pan fried (if needed) before putting in your muffin batter.
- Mushrooms – However, when you start frying the mushrooms, make sure the pan isn’t overcrowded, and make sure the pan is nice and hot. The reason for this is because mushrooms start releasing their water content very quickly. And if you attempt to fry mushroom in an overcrowded pan that isn’t hot enough, you’ll find that they will end up boiling rather than fry.
- Sun Dried Tomatoes – A fantastic ingredient with incredible flavour. Now, these don’t need to be pan fried after being chopped. However, I would recommend draining them on kitchen paper, just because they are stored in oil and you don’t want that excess oil being apart of the recipe.
- Tofu – Another great vegetarian alternative, now you want quite a firm tofu, silken tofu is too soft for doing something like this. Chop it up, start pan frying the tofu, season it well and then I recommend adding your favourite condiments or spices. Such as paprika, or your favourite hot sauce, perhaps a dash of soy sauce etc.
How long will they last?
They will keep in the fridge for about 3-4 days. I recommend that you store them in an airtight container.
Can freeze these muffins?
You can definitely freeze these muffins! Once again I recommend that you store them in an airtight container.
When you re-heat them, you can do it the lazy way by heating them up in the microwave and that’s fine. However, the best way to heat them back up is in the oven. And I think it’s important to consider both options because it really depends on how much time you have.
If you want these muffins to last you the whole week, then freezing is probably the best option.
Other great breakfast recipes
Here are 3 other incredible make ahead breakfast recipes. And I hope you like them because I just think that meal prep breakfast recipes are so useful.
- Berry, Toasted Oat and Honey Yoghurt Parfait
- Healthy Chocolate Granola
- Coffee Flavoured Overnight Oats
Thank you so much for viewing this post. I hope you like these healthy bacon muffins and that this recipe makes your life just a little bit easier.
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Healthy Savoury Breakfast Bacon Muffins
Pre-heat your oven to 180 degrees Celsius (350 degrees F)
Pre-head a medium-large frying pan over medium-high heat. Add you EXTRA vegetable oil (about ½ a tablespoon) and then add your chopped bacon.
Fry the bacon for 3-5 minutes and stir every minute or 2, until the bacon is nice and crispy. Then, transfer the bacon onto kitchen paper to drain.
Fill each hole of a 12 cup muffin tin with paper muffin cases. Then spray the inside of each muffin case with cooking spray.
Mix your coconut flour and almond flour in a large bowl.
Then whisk your eggs, vegetable oil, almond milk, chives, bacon and cheddar cheese in another bowl.
Add the wet ingredients to the dry ingredients and then whisk until you have a well combined and lump free batter.
Fill each muffin case a bit more than half way up with your muffin batter. Then bake the muffins in your pre-heated oven for 30 minutes.
Once the muffins are cooked, let them cool and then store them away for breakfast.
- Pan fry the bacon until it's nice and crispy before you add it to your muffin batter. And make sure you drain the bacon after frying it.
- The coconut flour is very dry and not very dense. So you need plenty of eggs and other wet ingredients to make sure the muffins don't dry up and crumble whilst being baked.
- Chopped and pan fried mushrooms, chopped and pan fried tofu (that is relatively firm) and chopped sun dried tomatoes (that has been drained on baking paper) are fantastic vegetarian substitutes for bacon.
- These muffins should last about 3-4 days in the fridge.
- You can freeze these muffins if you wish. And you can re-heat them in the microwave or the oven.
- I recommend storing the muffins in an air tight container.