Egg and Bacon Muffins

Raw Bacon and Eggs in a muffin pan, just before baking.A delicious paleolithic muffin breakfast recipe.

Time: 30 minutes
Serves: 12 portions


¼ cup fresh cream
12 large eggs
12 rashers of bacon or more if desired
1 teaspoon salt
1 teaspoon ground pepper


– preheat oven to 180* C
– grease or spray a muffin tin well
– mix eggs and cream and salt and pepper
– roast/fry bacon
– cut bacon into pieces
– place bacon at base of each muffin cup
– pour ego mixture over bacon until each cup filled almost to top
– bake for ± 20 minutes or until eggs are a golden brown colour
– remove from oven and let cool for 3 minutes before taking out carefully with a spoon

Can be served with cheese, olives, fresh greens, sausage, pesto, etc.

By Karen Thomson

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