What in the World is for Breakfast on the Go? (Part 2)


I am not one to love a big sugar kick in the morning.  (Wish I could say the same about the afternoon and evening. )  So, I decided to try my hand at making a savory muffin.  I came up with this idea because the other day I was craving those insanely addictive sausage balls that are on every potluck brunch table I have ever been to.  These turned out really good, definitely brunch-worthy.

1 pound cooked bacon, ground in a food processor
1 1/2 c almond flour
3/4 c flaxseed meal
1/2 tsp baking soda
1/2 tsp sea salt

3 eggs
5 tbsp oil  (I collected and used the oil from the bacon)
1/2 c water
5 tbsp maple syrup
1 tbsp pure vanilla extract

Whisk dry ingredients together; whisk wet ingredients together separately.  Add wet to dry mixture.  Prepare 12 muffin tins, (foil works best!!) bake at 350 degrees for 17-19 minutes.  Seal and store in refrigerator.

Next time, I might try to make some from ground sausage, apple, and sage.

Another excellent option, and a definite crowd pleaser:  Egg Cupcakes  a.k.a. Omelet Muffins.    This is a great basic recipe that can be altered to your taste, or what you have on hand.  For instance, in lieu of jarred red peppers, I have often used diced tomatoes.  I also like to add 1/4 c of mayo to the “batter” for a creamier texture.   Be creative–use your pantry/refrigerator herbs and spices to give them a new life:  use diced green chilies and 2 tbsp cumin for a Mexican kick; add a handful of torn basil for a fresh change.   Here is a picture of my recent batch:



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