These make for a fantastic savory 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 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.
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)
INSTRUCTIONS
STEP 1
Preheat oven to 350F and Melt the ghee in a mixing bowl.
STEP 2
Add in the almond flour and baking soda.
STEP 3
Add in the eggs.
STEP 4
Add in the lemon thyme (use other herbs if you prefer) and the salt.
STEP 5
Mix everything together well. And Lastly, add in the bacon bits.
STEP 6
Line a muffin pan with muffin liners. Spoon the mixture into the muffin pan (to around 3/4 full).
STEP 7
Bake for 18-20 minutes until a toothpick comes out clean when you insert it into a muffin.
NUTRITION FACTS
Calories 300 Fat 28 Protein 11 Carbs 7 Fiber 3
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