These tasty low carb bacon egg and cheese muffins can be made ahead for a week of breakfasts on the go. Much healthier than the fast food chain sandwiches.
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I start work at 6 o’clock in the morning so I don’t have time to make and eat breakfast before I leave the house. That’s why I’m always looking for quick bites to take along to work.
These low carb bacon egg and cheese muffins can be baked ahead for fast morning meals during the work week. Each muffin is the perfect fast food breakfast. And, it’s much better for you than the high carb breakfast sandwiches at those fast food drive thru windows.
You don’t even have to reheat the muffins. They taste great right from the refrigerator which is where I store them after baking.
Low Carb Bacon Egg and Cheese Muffins
These muffins are also very filling. I like to make up a big batch of these low carb bacon egg and cheese muffins on the weekend. That way, I have my work day breakfasts already made.
If you have a little more time in the morning to reheat your meal in the microwave, pancakes or quiche are other good options. I like to make this easy cheese quiche as well as these tasty almond flour pancakes.
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Bacon Egg and Cheese Muffins
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- Preheat oven to 400 F. Spray or grease muffin cups.
- In mixing bowl, combine cottage cheese, parmesan cheese, coconut flour, almond meal, baking powder, salt, water, and beaten egg. Mix in crumbled bacon and cheddar cheese.
- Fill muffin cups 1/2 to 3/4 full. Sprinkle muffin tops with additional shredded cheddar cheese, if desired. Bake 25 -30 minutes, until muffins are firm and lightly browned. Can be served hot or at room temperature.
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