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Bacon, Lemon, Greens and Egg

Bacon, Lemon, Greens and Egg

We just had to post this versatile recipe, with modifications, from one of our favorite cook books, "Paleo Lunches and Breakfasts On the Go."

If you are looking for a simple school year staple, look no further. These breakfast muffins are easy to make and clean up after, and perfect for those mornings, or afternoons when you are running out the door to school or activities.

We love that they pack a punch with flavor and protein to keep you and the family full and ready for the day! Let us know how you like them!

Paleo Lunch and Breakfast On the Go

Bacon, Lemon and Greens Egg Breakfast

Paleo Lunches and Breakfasts On the Go

Servings

4

Prep Time

15 minutes

Cook Time

15 -

Cuisine

American

Category

Breakfast

Our favorite versatile breakfast egg muffins or casceroll recipe with a variation of ingredients. 



Bacon, Lemon and Greens Egg Breakfast

Ingredients

  • 2 Tbsp of fat from the bacon (or coconut oil)

  • ½ onion, minced

  • 4 leaves of Swiss chard (or spinach or kale), diced small

  • 8 eggs

  • ¼ cup coconut milk

  • 2 Tbsp of coconut flour

  • 1 lemon, grated rind and juice

  • 5 slices of bacon, diced

  • ½ tsp pepper

  • 1/8 tsp cayenne pepper (to taste)

Directions

  1. Preheat the oven to 350 degrees and grease a muffin tin with about 1 table spoon of coconut oil or bacon fat.

  2. In a skillet over medium heat, warm the rest of the bacon fat or coconut oil.

  3. Saute the onion until soft, then add the Swill chard and cook until just wilted, about 2 minutes.

  4. Remove from heat. In a large bowl. mix the eggs, coconut milk and coconut flour.

  5. Add the rest of the ingredients to the bowl and mix.

  6. Pour egg batter into the muffin tin.

  7. Bake for 15 to 18 minutes or until the centers look set.

  8. Remove from the oven and cool.

  9. Store in the refrigerator.
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