• Grain-Free Bacon Egg and Cheese Breakfast Muffins

    by  • January 4, 2014 • Breakfast, grain-free, Recipes • 23 Comments

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    Grain-Free Bacon Egg and Cheese Muffins. Made with coconut flour for the perfect, filling breakfast. | Real Food Outlaws

    Since we are grain-free this month I have to be creative and find new and exciting grain-free foods to make. There are only so many mornings we can eat coconut flour pancakes or scrambled eggs, though we really do love them! 

    Bacon and eggs are a match made in heaven! Breakfast muffins are adorable! I was thinking of making this recipe for Bacon & Egger’s this morning because it’s awesome, but I have 2 extra kids over for the day and I needed something a bit more filling that I could stretch a little farther. I was inspired by a recipe from the Tropical Traditions website and decided to make these grain-free bacon egg and cheese breakfast muffins my own.

    I really enjoy working with coconut flour and I love how I feel when I eat it. Even though I properly prepare all my grains by soaking and sprouting and do a lot of sourdough, I still feel “heavy” after eating them. I know this has a lot to do with my adrenal fatigue and how it affects the digestion of food. I feel more nourished and lighter with the coconut flour, if that makes sense.

    Grain Free Bacon Egg and Cheese Muffins | Real Food Outlaws


    I’ve been cooking my bacon in the oven for a couple of months. I put it on a baking rack inside a baking dish to catch the grease. It’s cooked at 400 degrees F for about 15-20 minutes until crisp. It’s a much cleaner way of cooking it…and safer too! I used to burn myself regularly from splattering grease on the stove. 

    Don’t forget, when working with coconut flour you need moisture. We use the eggs and cheese to add moisture to this recipe but if you do any of the add-ins, you may need to adjust the coconut flour accordingly. 

    Grain-Free Bacon Egg and Cheese Breakfast Muffins

    Yield: 12 Mufffins

    The add-ins will add moisture to the muffin so you may need to add a little more coconut flour to balance it out. Be careful not to overcook these or they will be dry.


    • 6 pastured eggs
    • 8 -12 pieces pastured bacon
    • 1/3 cup (slightly rounded) coconut flour
    • 1 cup shredded or chopped cheddar cheese (or favorite variety of cheese)
    • 1/4 - 1/2 tsp smoked paprika
    • 1/4 tsp salt (I like Real Salt)
    • 1/2 tsp aluminum free baking powder
    • 4 TBS fat (butter, coconut oil, bacon grease) - I use bacon grease.
    • Add-ins of choice (optional) - I did not add anything this time:
    • 1/2 cup diced bell pepper
    • 1/2 diced onion
    • 1/2 cup cooked, chopped mushrooms
    • 1/4 cup chopped fresh parsley or basil (or 1/2 tsp dried)


    1. Preheat oven to 400 Degrees F.
    2. Grease 12 muffin tins with coconut oil.
    3. Cook bacon until crispy either in a skillet or in a 400 degree F oven.
    4. Set aside and save bacon grease.
    5. Mix the eggs, coconut flour, paprika, salt, and baking powder together in a bowl and let sit for at least 5 minutes.
    6. Batter will be thick like a cookie batter.
    7. Crumble bacon and add it along with the fat, cheese and any add-ins.
    8. Fill each muffin cup about 3/4 full.
    9. Bake for 13-15 minutes until egg has puffed up and a toothpick comes out clean.
    10. Remove from oven onto a baking rack and allow to cool slightly.
    11. Pop them out with a spatula gently by separating the each muffin from the sides and bottom of the tin.
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    Grain Free Bacon Egg and Cheese Muffins. Made with coconut flour for a filling breakfast. | Real Food Outlaws

    These were readily accepted by my crew plus 2! The were deemed blog worthy and everyone had seconds. I call that a success!

    Be nourished. Be happy.


    What’s your favorite grain-free breakfast? Tell us in comments! We’d love to hear from you!

    SarahPAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


    Sarah is a crunchy, Eco-chic wife, homeschooling mama to four lively children, and real food blogger at Real Food Outlaws. She is also an herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She's a Certified Health Coach, Natural Living Consultant and Essential Oil Connoisseur. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).


    23 Responses to Grain-Free Bacon Egg and Cheese Breakfast Muffins

    1. Daisy Ford
      January 5, 2014 at 8:44 am

      When you cook bacon in the oven, always start with a cold oven. Put the bacon in the oven and then turn it on. It’ll cook more uniformly and evenly.

    2. Jane
      January 5, 2014 at 9:11 am

      Would they freeze? Small family and would not eat all at one sitting. Thanks for the recipe, looks great.

      • January 5, 2014 at 12:37 pm

        Hi Jane. I assume they would but I haven’t tried. You can cut the recipe in half to make 6.

    3. Lynn
      January 5, 2014 at 9:20 am

      Thanks for the grain free muffin receipe. Could you include fat and calorie content? Thanks
      Lynn R

      • January 5, 2014 at 3:10 pm

        Hi Lynn. No, sorry I can’t do that. I don’t calculate fat and calories personally or for my blog. If you eat real food there is no need to track those things. Cheers. ~Sarah

    4. January 5, 2014 at 5:59 pm

      My first time on this site. I love the look of the muffin recipe and we love ‘Banana Pancakes’ which one of my friends shared recently but I don’t know the source. it is just a banana, two eggs and salt to taste, blend and make pancakes. I am also glad of the bacon tip. I have been doing mine in the micro wave for years but my old bacon grill won’t fit in my new microwave so I am losing all the good bacon grease I used to get for other cooking. I am gluten intolerant and eat a low carb diet so your support for healthy eating is much appreciated.

      • January 5, 2014 at 6:28 pm

        Hi Traci! Welcome! I hope you are able to find more recipes that you can enjoy. I have a recipe for the banana pancakes you are talking about. I call them banana fritters :)

    5. Lynn
      January 6, 2014 at 1:38 am

      What can I use in place of coconut flour as hubby is allergic?

      • January 6, 2014 at 1:04 pm

        This recipe is specific to coconut flour. I suggest you use the Bacon & Egger’s recipe that’s at the beginning of the post or look for an alternative recipe that uses a different type of flour.

    6. Lindsay
      January 6, 2014 at 12:39 pm

      These look awesome! I don’t suppose you have the nutritional info for them for Keto-ers?

    7. January 6, 2014 at 1:04 pm

      I tried these today with a couple of changes, as I didn’t have bacon or coconut flour. I used pancetta chopped finely and Bob’s Red Mill gluten free baking flour. I also wanted them to be a little bigger, so I added 2 more eggs and adjusted the other ingredients proportionately. I also took the suggestion of adding a little bit of red onion chopped finely. They needed 20 minutes of baking time, because there was more batter per cup. Kids are enjoying them with a dollop of sriracha on top and we now have another quick, easy breakfast. Thank you.

    8. January 7, 2014 at 8:00 am

      I ran to the kitchen and made these….so delicious! I then posted your recipe on my facebook page with a link to your page…and a few of my friends made them too…best idea.! And you can use whatever you have on hand! Amazing! and thank you!.

      • January 7, 2014 at 2:54 pm

        That is so awesome, Lena! I am glad you enjoyed them! Thank you for sharing!

    9. Lori
      January 8, 2014 at 10:45 pm

      Do you have a guess on cooking time if I were to make as mini muffins (24 vs 12)? Can’t wait to try the recipe!

      • January 8, 2014 at 10:57 pm

        I’m not sure. Maybe cut the time in half and check for doneness.

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