Gluten Free Bacon, Egg, and Cheese Muffins

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

6 strips bacon
3 eggs
1/4 teaspoon salt
3 tablespoons coconut flour
1/4 teaspoons baking powder
4 ounces cheddar cheese, shredded/diced
Coconut oil (for greasing muffin tin)

1. Preheat oven to 400 degrees.

2. Fry bacon in a skillet until crispy. Set aside.

3. Blend eggs, 2 tablespoons of bacon drippings, and salt in a mixing bowl.

4. Add coconut flour and baking powder. Mix until there are no lumps.

5. Crumble bacon and add to batter along with cheese. Mix until incorporated.

6. Grease your muffin tin with coconut oil or use paper inserts.

7. Pour batter into muffin tin and bake for 15 minutes.

Can be modified for those who don’t eat dairy by omitting the cheese and adding another 1-2 eggs.

Recipe submitted by Andy, North Royalton, OH

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Published on September 21, 2011

(1 votes, average: 5.00 out of 5)

16 Comments

Tama November 3, 2017 at 4:18 pm - Reply

If you don’t want to use muffin paper or spray the muffin tin, get the silicon muffin pans they are great. I love this site and all their products, been a customer for over ten years.

Christi July 2, 2015 at 11:38 am - Reply

I can’t have dairy because of the casein.  I would love to try them… any ideas on what to substitute for the cheese?

Leona July 1, 2014 at 10:05 pm - Reply

These are absolutely amazing! So delicious, thank you for posting this recipe, I totally love them. I added a handful of chopped flat leaf italian parsley, and will try chives next time. Worked really well. 

I read all the comments before hand and put rice bran oil in my muffin tray, but they still stuck a bit, I’m gathering it’s because of the cheese. Nonetheless a quick and divine treat.

Nancy H March 28, 2014 at 10:54 am - Reply

I liked them although mine were very dry.  Not sure what to add next time to moisten them more, any ideas?  Definitely won’t use papers.  I thought I’d just put it in an 8″ pan and cut as needed .

Keto January 25, 2014 at 9:03 am - Reply

Great Recipe, We used thick sliced bacon which was a bit salty so thinking to use thinner bacon next time. Wife loved it.

Jamie October 28, 2013 at 9:14 am - Reply

love using coconut flour, and these are amazing, my kids are so happy to have such delicious choices again!!  My kids are already dreaming up other possible combinations for these, yummy!!

me October 14, 2012 at 10:31 am - Reply

Amazing!  Finally an on-the-go breakfast for the wheatintolerant.  Thanks for posting!!!!!

Nikki September 18, 2012 at 8:52 am - Reply

I just made this muffins for breakfast and they were very good.  Definitely will make them again :)  the only problem I had was I used the coconut oil to grease the pan but I guess I didn’t use enough so a lot stuck to the pan.  Oh well, now I know for next time.

Angie May 27, 2012 at 11:56 am - Reply

These are really, really good. My daughter said they taste like a Bojangles biscuit but without the rock in your stomach after you eat it. So true! I used turkey bacon in the first batch and mushrooms and expensive cheese in the second batch. Both are too good to be true. Thank you, thank you!

Misty April 27, 2012 at 5:39 pm - Reply
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These are awesome!
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Wendy November 2, 2011 at 12:19 am - Reply

I cannot wait to try these!!!  But I think I might add cream cheese as well :)

Amy October 14, 2011 at 9:14 am - Reply

These were awesome! My only complaint was that they stuck to the liners, so next time I’ll try greasing my muffin tins and putting the batter in directly. Thanks so much for sharing!

ashley September 28, 2011 at 1:44 pm - Reply

Marie, i would think it would be okay to freeze them, just try it out, and toast it in the toaster or oven for a few minutes. The microwave denatures food and coconut ingredients are pretty expensive to waist! Hope this helps. But i personally would keep the left overs in the fridge until consumed and toast them to reheat. I tried freezing some with regular flour and they didn’t turn out so well for me to reheat. :)

Alice September 27, 2011 at 6:35 am - Reply

This looks like an awesome muffin for a breakfast dish.  Definitely going to try it

Marie September 26, 2011 at 9:35 am - Reply

Can these be frozen if not all consumed, what is the best way to reheat?

Lizzie B September 23, 2011 at 9:14 pm - Reply

I didn’t measure the cheese very accurately… just whacked a chunk off the big block and grated it in the food processor.  So I may have made mine extra cheesy.

Next time, I will just grease the tins and not use the muffin papers.  They are kind of a pain to peel off of these.  Kind of remind me of a cheesy bacon biscuit I’ve had, but better.
Wasn’t sure if I should fill the tins or leave room to rise, will fill them completely next time.
Definitely making these again.