Name: Egg Muffin Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 T coconut flour; 6 T finely ground almond flour; 1 t baking powder; 2 T grass-fed butter (melted); 2 large eggs; ⅛ t sea salt; 1 T grass-fed butter; 2 large eggs; 2 1-oz slices nitrate-free bacon, cut in half; 2 1-oz slices cheddar cheese; Black pepper to taste

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Egg Muffin Sandwich

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Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 610 kcal

Ingredients

For the English muffin:

1 T coconut flour
6 T finely ground almond flour
1 t baking powder
2 T grass-fed butter melted
2 large eggs
⅛ t sea salt

For the sandwich:

1 T grass-fed butter
2 large eggs
2 1-oz slices nitrate-free bacon, cut in half
2 1-oz slices cheddar cheese
Black pepper to taste

Instructions

Preheat the oven to 400°F. In a bowl, mix together the coconut, almond flour, baking powder, butter, eggs, and sea salt. Pour the mixture in two 4-inch ramekins and set aside for 1 minute. Bake for 15 minutes, or until golden.
Let the muffins cool for 5 minutes. Remove from the ramekin and cut the muffins lengthwise.
In a small skillet, melt the butter over medium-high heat.
Add the eggs and cook for about 4 minutes, flipping over after 3 minutes. Set aside and keep warm.
In the heated skillet, add the muffin halves and toast for 2 to 3 minutes on both sides. Remove from heat and place the cheese on the bottom half of the muffins. Add the eggs and bacon slices. Top with the other muffin halves and serve immediately