Bacon and Cream Cheese Muffins

As we explore and try new recipes to diversify our batch lunches, a friend referred this recipe to us and it's delicious and super filling. The original recipe called for breakfast sausage, but Nic is on a current bacon-kick, so with a simple swap and a few recipe adaptations, we now have a new batch lunch recipe to add to our breakfast casserole and salads!


1/2 cup almond flour 1/2 cup golden flax meal or finely ground flaxseeds 2 tsp baking powder 1/4 tsp salt 4 eggs 1 tbsp olive oil 1/3 cup shredded Pepper Jack cheese 1/2 lb grass-fed hickory smoked bacon or pasture-raised breakfast pork sausage 4 oz cream cheese


In a medium bowl, combine almond flour, flax meal, baking powder and salt. Add the eggs and olive oil and stir well. Stir in the shredded cheese. Meanwhile, crisp diced up bacon and melt in cream cheese as the bacon browns. Slowly fold in the bacon, cream cheese mixture into the batter. Spoon the mixture into oiled muffin cups until 3/4 full. Use the back of a spoon to press the batter flat. Bake at 350 degrees for about 20 minutes and let cool completely. This makes about 10-12 muffins.

We made a double batch for a full week's worth for lunch --with a few extras to snack on!

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