📖 Instructions

1. Preheat your oven to 375°F (190°C). Grab that muffin tin and give it a good grease with coconut oil or cooking spray. Trust me, this prevents sticking better than anything else I've tried!
2. Cook the bacon: In a pan over medium heat, cook your bacon until it's nice and crispy. Remember to drain off excess grease, but hey, save a tablespoon if you're feeling adventurous – we might use it later!
3. Prep the veggies: While the bacon is crisping up, chop your favorite veggies. I'm partial to mushrooms and onions – they add a hearty texture and earthy taste. But get creative! You do you.
4. Whisk the eggs: In a bowl, whisk together the eggs, coconut aminos, salt, and pepper. Don't over-whisk; we don't want scrambled eggs in muffin form! A gentle whisk is all that's needed.
5. Assemble the muffins: Crumble the cooked bacon into the egg mixture. Gently fold in your chopped veggies. Now, carefully spoon the mixture into your prepared muffin tins. Fill each tin about ¾ full.
6. Bake: Pop the muffin tin into the preheated oven and bake for 15-20 minutes, or until the eggs are set and the tops are lightly golden. Every oven is different so keep a close eye on these!
7. Cool slightly: Once they’re baked, let the muffins cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely. Impatient? I understand. But a little patience makes for easier handling, you see!
8. Serve and enjoy!: Once cool, these delicious Paleo Bacon and Egg Muffins are ready to enjoy. Grab one (or two!), and start your day the right way!
9. Optional: For an extra burst of flavor, consider adding a sprinkle of everything bagel seasoning before baking. Or, like I mentioned, use a tablespoon of bacon grease on top. Just trust your instincts. Your taste buds won't steer you wrong!