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Carrot Bacon Egg Muffins Recipe [Paleo/GF/Dairy-Free]

I love this recipe – it’s really easy to make (and to scale up to make a double or triple batch), and it makes the perfect fast and easy breakfast or snack! I recently made 24 of these to take on a road trip to Las Vegas.

Also, if you’re interested in how to prevent your egg muffins from sticking to the tray, then click here for 3 tried and tested methods.

The first time I made this, I had extra batter, which I made into an omelet in the frying pan. (I also put some shredded zucchini into it with the shredded carrots.)

Another egg muffin recipe you might enjoy is this:
/paleo-kale-and-chives-egg-muffins

Carrot Bacon Egg Muffins Recipe [Paleo/GF/Dairy-Free]

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• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Cuisine: French

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Ingredients

• 4 eggs
• 1/2 cup coconut cream (the top cream from a refrigerated can of coconut milk)
• 1 cup carrots, shredded (I used my food processor’s shredding attachment)
• 1/2 cup bacon bits
• bacon fat for greasing muffin pan or muffin cup liners

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Instructions

1. Preheat oven to 350F.
2. Mix all the ingredients together well in a large mixing bowl (I use an electric mixer).
3. Pour into muffin cups so that there’s an equal amount in each cup.
4. Bake for 30 minutes.
5. Let cool. Enjoy immediately or store in refrigerator for up to 5-7 days.

Notes

You could use almond milk instead of coconut milk (but it would be more eggy flavored).