Paleo Bacon and Egg McMuffins
We usually like to make delicious breakfasts on Sundays. Sometimes it’s paleo pancakes or muffins and sometimes it’s a huge omelette stuffed with all kinds of goodness. Today, it was Bacon and Egg “McMuffins.” I thought I could eat two, but one ended up being enough and now I have my second one waiting for me for later. I love it when that happens.
We used the Basic Biscuits recipe from this cookbook. There are only two of us so we only made half of the following recipe (full recipe will make 8 small biscuits). If you have questions about where I get my bacon, have a look here.
- 6 large egg whites (save the yolks for something else…homemade ice cream?)
- 1/4 cup (40 grams) coconut flour
- 3/4 cup blanched almond flour
- 1 teaspoon baking powder
- 1 1/2 Tablespoon coconut oil or ghee
- pinch of salt (optional)
- In a bowl, whisk the egg whites until they are very frothy.
- In a separate bowl, mix the two flours and baking powder, and then with a fork and knife cut in the cold ghee or coconut oil. It should turn out to be a crumbly mixture. Let this sit in the fridge for 15-20 minutes.
- Preheat oven to 200 C (400 F).
- Remove flour mixture from the fridge and gently fold in the egg whites.
- Drop by the spoonful onto a parchment lined baking sheet.
- Bake for 12-15 minutes or until golden brown.
These biscuits are pretty versatile. We sliced them in half and added bacon and a fried egg. I think they would also be delicious served with homemade berry jam. I’m thinking that a spoon of honey or maple syrup added to the dough would end up creating biscuits that would work perfectly for a strawberry shortcake dessert. They could be made savory by adding crumbled bacon, herbs or sun dried tomatoes to the dough. How about making some biscuits and gravy? I’m getting hungry all over again…good thing I still have a McMuffin waiting for me.
Who needs McDonald’s?
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