📖 Instructions

1. Preheat your oven to 375°F (190°C). Grab a 12-cup muffin tin and lightly grease it with coconut oil or line it with silicone muffin liners. This is super important to avoid sticking!
2. Cook the bacon. In a skillet over medium heat, cook about 6 slices of bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain the excess grease. Once cooled, crumble the bacon into small pieces. I like mine extra crispy, but cook it to your preference!
3. Chop the pecans. Coarsely chop about 1/2 cup of pecans. You can toast them lightly in a dry skillet for a few minutes to enhance their flavor, but this is optional. I do like adding some cinnamon to the nuts before I toast them.
4. Whisk the eggs. In a large mixing bowl, whisk together 8 large eggs with 1/4 cup of unsweetened almond milk (or any paleo-friendly milk), 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Make sure everything is well combined.
5. Add bacon and pecans. Stir in the crumbled bacon and chopped pecans into the egg mixture. Ensure they're evenly distributed throughout. Consider adding some sriracha to give it a nice kick. The dough should not be sticky at this stage, but if it is, add a teaspoon of flour and stir again.
6. Fill the muffin cups. Pour the egg mixture into the prepared muffin cups, filling each cup about three-quarters full. I use a measuring cup with a spout to avoid making a mess.
7. Bake the muffins. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg muffins are set and lightly golden brown on top. A toothpick inserted into the center should come out clean.
8. Cool and serve. Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These are delicious served warm or cold. They are best consumed the day they are made!
9. Store leftovers. Store any leftover egg muffins in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving. Dont leave them out for more than 2 hours!