Bacon and Cheese Muffins

What do you get when you combine bacon, caramelized onion cheddar, and almond meal (plus eggs, oil, baking powder, and milk)? The answer is incredible savory muffins just perfect for a post-workout breakfast. Or a lazy breakfast in bed. Or as the base for an egg sandwich. You really can not go wrong.

Ever since my first almond meal cooking experiment, the almond meal pizza crust I made a few weeks ago, I have been a huge fan of almond meal, adding it to yogurt for an extra bit of protein and making cakes with it. I’ve been doing some more weights leading up to the kickoff of my NYC Marathon training, and I have definitely felt the need for protein.

I knew I wanted to bake something else with almond meal, but I didn’t want it to be sweet. A quick Google search brought me to this recipe for Almond Meal Cheese Muffins, and other than omitting the parsley, I followed it exactly.

I decided to use a cheddar with caramelized onions from Trader Joe’s as my cheese. If you see this cheese definitely pick it up. It’s delicious.

I mixed up all of my ingredients, popped the mix into my muffin tin, and let the muffins bake for about 18 minutes. The smell of baking cheese is delicious. When I studied abroad in Ireland, my roommates and I would line baking sheets with foil, sprinkle them with shredded cheese, and make our own cheese crackers since we couldn’t find them there. The smell of these muffins kind of reminded me of that.

When they were ready, I let them cool and then gave one a try. Light, fluffy, savory, these muffins got me thinking about other combinations and additions. These definitely won’t be sticking around for very long. . .

Are you a sweet or savory/salty breakfast person? I personally can not eat things like donuts or Danishes for breakfast; if I do I crash big time and it’s really unpleasant. With all of the protein from the almond meal and bacon, these are just about perfect.