📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin well with coconut oil or cooking spray. This is crucial to prevent sticking—trust me, I've learned this the hard way!
2. In a large mixing bowl, whisk together the eggs, almond flour, coconut flour, baking powder, salt, and pepper. Make sure everything is thoroughly combined; there shouldn't be any dry flour clumps. Its important to get a smooth batter for even cooking.
3. In a separate bowl, crumble the cooked bacon. If your bacon is super greasy, you may want to pat it with a paper towel to soak up some extra fat. We don't want our muffins to be too oily!
4. Add the crumbled bacon to the wet ingredient mixture. Stir gently to combine and mix everything properly. If the batter looks a little thick, add a tablespoon of milk and stir well.
5. Divide the batter evenly among the prepared muffin cups. Fill each cup about ¾ full, leaving a little space for rising. It's a bit like Goldilocks; not too full, not too empty, just right!
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so keep an eye on them! Start checking around the 15-minute mark. You want them perfectly golden brown on top, not burnt. They will be a little soft to the touch when removed from the oven, but they will firm up as they cool.
7. Once baked, let the muffins cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
8. Once cooled, your delicious Paleo Egg & Bacon Muffins are ready to enjoy! They're fantastic for breakfast, brunch, a quick snack, or even a protein-packed addition to your lunchbox. Enjoy!