I was going to post this recipe on Sunday but thanks to a delayed school opening Monday I was able to tweak it even more (and test it on my kids!).
The first batch I made used a combination of coconut and almond flour, and I found the resulting taste a little too sweet. I nixed the coconut for arrowroot, and was really pleased with the results!
I also found the muffins way too thick for my liking, but once halved and toasted they easily can be halved again to result in 4 pieces/ 2 sandwiches. This allows the egg and bacon to really be the focus, and shouldn't bacon always be the star?
You can cook your eggs any way you like, but I suggest baking in muffin cups because the resulting shape is perfect for sandwiches. Next time I make these I think I'll include some spinach or maybe season my muffin with a little garlic, just to kick the flavor up another notch.
Grain-Free Bacon & Egg Breakfast Sandwiches
1/4 cup almond flour
1 tbs. tapioca or arrowroot starch
1/4 tsp. baking soda
pinch of salt
1/2 tbs. melted butter or coconut oil
2 tbs. water
4 strips nitrite-free bacon
salt & pepper, to taste
To make the muffins, combine the almond flour, starch, baking soda and salt in a bowl. Stir in egg, oil and water until the mixture is smooth. Pour into a greased microwave-safe ramekin.
Microwave on high for 2-3 minutes, or until set in the middle. Allow to cool slightly, then pop from ramekin.
Slice in half and toast until slightly crisp. Slice two halves in half again (at this point you can retoast to get them more brown and crisp, if desired).
For eggs, preheat oven to 350. Grease 2 cups of a muffin tin. Crack eggs into tin and season with a little salt and pepper. Bake for 15 minutes or until cooked to your liking. Carefully pop egg patty out of muffin tin with a fork or butter knife.
Cook the bacon until crisp. Fill each muffin with 2 bacon slices and one egg and enjoy!