Grain-free Bacon Egg Cheese Muffins Recipe
These protein-packed, grain free muffins are perfect to make in advance and then grab for a last minute meal or snack! I like these for a change from the usual sweet muffin, and find they are good even at room temperature spread with lots of grass fed butter. You can eat them fresh from the oven or even pack them for the road.
Cook bacon until it starts to crisp up, then blot with paper towels and set aside to cool. In an electric mixer, beat eggs and sour cream until light and fluffy.
Mix up dry ingredients separately, and then stir them into egg mixture until well combined. Chop bacon finely and stir into batter along with cheese, and then pour into a paper-lined muffin pan. Bake at 350 for about 25 minutes, until set.