📖 Instructions

1. Alright, buckle up, buttercups! We're about to embark on a muffin-making adventure! First things first, preheat your oven to 375°F (190°C). Trust me, a preheated oven is a happy oven, and happy ovens make delicious muffins.
2. Next, grease a 12-cup muffin tin like you're giving it a spa treatment. Use coconut oil or any paleo-friendly cooking spray. Don't skimp – nobody wants muffins that are stuck to the pan like stubborn teenagers refusing to do chores.
3. Now, let's tackle the bacon! Cook about 8 slices of bacon until they're crispy enough to make a satisfying *snap* when you break them. I like to use thick-cut bacon for extra flavor and, let's be real, because bacon is awesome. Once cooked, let it cool slightly and then chop it into small pieces. Try not to eat half of it while you're chopping, I know its hard... Believe me, I know!
4. In a large bowl, whisk together 10 large eggs, 1/4 cup of almond milk (or any other paleo-friendly milk), 1 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and a pinch of black pepper. Whisk until everything is well combined and slightly frothy. This step is crucial for achieving that fluffy muffin texture we all crave.
5. Now, here's where the magic happens. Gently fold in the chopped bacon and 1/2 cup of chopped veggies. I like to use spinach, bell peppers, and mushrooms, but feel free to get creative! Sun-dried tomatoes, onions, or even some jalapeños can add a delightful kick. Just make sure your vegetables are finely chopped and cooked, so they blend seamlesly with the eggs.
6. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. Don't overfill, or you'll end up with muffin tops that resemble mushroom clouds. (Unless you're into that sort of thing, no judgement.)
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on them – ovens can be temperamental, and nobody wants burnt muffins. What does this mean for you? Bake times may vary!
8. Once they're done, let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy bottoms.
9. And there you have it! Paleo Egg & Bacon Muffins, ready to be devoured. Store them in an airtight container in the refrigerator for up to 4 days. They're also freezer-friendly – just wrap them individually in plastic wrap and store them in a freezer bag for up to 2 months. Reheat in the microwave or oven until warmed through. (I know how difficult it can be to loose a loved one, but please, don't compare that to throwing these muffins away!)