Aunt Rocky’s Savory Breakfast Muffins

Preheat oven to 400ºF. If using a traditional muffin pan, spray or grease 12 muffin cups (or use parchment muffin cup liners for easy removal, if you have some). Or place 12 silicone muffin cups on a baking sheet. Set aside.

In a large mixing bowl, melt the butter in the microwave (about 20 seconds). Add sour cream and eggs, and whisk until creamy.

In a small mixing bowl, whisk all dry ingredients until lumps are all broken up: Parmesan, coconut flour, almond four, baking powder, salt, seasoning, glucomannan. Add the dry ingredients to the egg mixture, and mix well with large spoon or spatula until well blended. Stir in bacon, sausage and shredded cheddar.

Using 1/4 cup measuring cup, scoop batter into each muffin cup, dividing evenly. Bake 25 minutes, or until tops are firm and golden. Serve warm for breakfast, or at room temperature for a snack.

Store in refrigerator or freezer.

Notes:
• Add jalapeños or substitute a pepper jack cheese to add some spice.
• For a dairy-free version, use Kite Hill Cream Cheese Substitute in place of the sour cream, substitute your oil of choice for the butter, use flax meal in place of the Parmesan cheese, and omit cheddar. The taste and texture will be different (as will the nutritional information), but the muffins should work.
• I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
• Recipe inspired by Bacon Egg & Cheese Muffins from LowCarbYum.

Calories 179, Total Fat 14 g, Saturated Fat 6 g, Sodium 497 mg, Potassium 35 mg, Total Carbohydrate 4 g, Dietary Fiber 2 g, Net Carbs 2 g, Sugars 1 g, Protein 9 g. Macros: 74% fat, 21% protein, 5% net carbs

© 7/20/17 Roxana Lopez for Aunt Rocky’s.