These Bacon Avocado Muffins are absolutely awesome. You know when you wake up a bit late, and you’re starting to frantically grab and things as you run out the door? We’ve all had mornings like that. Well, you can grab a couple of these, and take them into work with you for lunch with ease. Serve them up with a little ranch dressing – ranch, avocado, and bacon muffin, anyone? The little chunks of avocado come through as a creamy and delicious change in texture and flavor every few bites. The crunchy bacon and soft egg/muffin balances everything else out.
⬇️ Read the full recipe with full nutrition breakdown of this Bacon Avocado Muffins ⬇️
5 large eggs
5 slices bacon
2 tablespoons butter
½ cup almond flour
¼ cup flaxseed meal
1 ½ tablespoon psyllium husk powder
2 medium avocados
4.5 ounces Colby Jack cheese
3 medium spring onions
1 teaspoon minced garlic
1 teaspoon dried cilantro
1 teaspoon dried chives
¼ teaspoon red chili flakes
Salt and pepper to taste
1 ½ cup coconut milk (from the carton)
1 ½ tablespoon lemon juice
1 teaspoon baking powder
This makes a total of 16 Avocado Bacon Muffins. Each muffin comes out to be 144.19 Calories, 11.81g Fats, 1.71g Net Carbs, and 6.22g Protein.
Music: “Oscar” by Birocratic (http://birocratic.bandcamp.com)
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