📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for even cooking and ensuring the muffins rise properly.
2. Grease a 12-cup muffin tin with coconut oil or line it with silicone liners. This prevents the muffins from sticking and makes cleanup a breeze! If you don't have coconut oil, any paleo-friendly oil will do, but I find coconut oil adds a subtle sweetness.
3. Cook the bacon: In a large skillet over medium heat, cook 6 slices of bacon until crispy. Make sure not to burn it! Nobody likes burnt bacon. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Let it cool slightly before crumbling or chopping it into small pieces.
4. Whisk the eggs: In a large mixing bowl, whisk together 8 large eggs. Whisk until they are light and frothy. This incorporates air into the eggs, which helps the muffins become light and fluffy. Be careful not to over-whisk, as this can make the muffins tough.
5. Add flavor: Stir in 1 tablespoon of fresh thyme leaves, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Adjust the seasonings to your liking. I sometimes add a pinch of red pepper flakes for a little kick! If you don't have fresh thyme, you can use 1 teaspoon of dried thyme, but fresh is always best.
6. Combine ingredients: Add the crumbled bacon to the egg mixture and stir to combine. Ensure the bacon is evenly distributed throughout the mixture. This guarantees every muffin will have a delicious bacon-y bite!
7. Fill the muffin cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. This leaves room for the muffins to rise without overflowing.
8. Bake: Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden brown. A toothpick inserted into the center of a muffin should come out clean. Keep an eye on them, as baking times may vary depending on your oven.
9. Cool and serve: Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. These muffins are delicious served warm or cold. They can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. To freeze, wrap individually in plastic wrap and place in a freezer bag.