📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or line it with silicone muffin liners. I use paper liners because they look nice but the silicone ones clean easier, its up to you and what you have on hand.
2. In a large mixing bowl, whisk together the eggs, olive oil, almond milk, and apple cider vinegar until well combined. Make sure there aren't any streaks of egg yolk, its gotta be consistent.
3. In a separate bowl, combine the almond flour, baking soda, salt, and black pepper. Stir until everything is evenly distributed. I accidently added too much salt once and lets just say I learned my lesson lol.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, some lumps are okay. Seriously! Its alright!
5. Fold in the chopped cooked bacon, dairy-free feta crumbles, and olives. Ensure everything is evenly distributed throughout the batter. This step is where all the magic happens and you start to imagine how delicious these will be.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. If you have a cookie scoop, it can make this easier and more consistent.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as oven temperatures can vary. I made the mistake once of multi tasking and completely forgot about them and they ended up burnt and hard!
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This helps them retain their shape and prevents them from getting soggy.
9. Serve warm or at room temperature. These muffins are great for breakfast, brunch, or a quick snack. Enjoy!