Bacon, Egg, Cheese Muffins

I found several recipes that I sort of combined to make these breakfast/snack muffins.  They are packed, I mean PACKED with protein.  When the school year starts, I will definitely be bringing these with me to keep me sustained during the day.  The coconut flour and almond flour provide the fiber needed.  AND they are delicious!

Ingredients:

9 eggs
1/3 C lite sour cream
1/4 C coconut flour
1 C blanched almond flour
3/4 tsp course salt
1 tsp baking powder
2 tsp dried onion
1/2 tsp baking soda
4 slices finely chopped turkey bacon
4 oz shredded cheddar

Instructions:

Cook bacon and cut into small pieces.  (you can use regular bacon but I like the flavor of Trader Joe's peppered turkey bacon).  With a mixer, beat eggs and sour cream until light and fluffy.

Mix dry ingredients separately and then stir into egg mixture with a fork until well combined.  Mix in bacon and cheese.  Pour into paper lined muffin tin and let sit for 5 minutes so flour can absorb moisture.  Bake at 350 for about 25 minutes or until set.

If you copy the recipe, let me know!  Would love to hear from those visiting my blog!  ENJOY!!!

P.S.  My scientific hubby needed a break down of the stats.  For those interested, per muffin:
2 g fiber
11 g protein
10 g fat
1 g sugar
4 g carbs
Eat with a salad and you get all the fiber you want!