Claire’s Eggs & Bacon Flourless Muffin Recipe (Veggies, Eggs & Turkey Bacon)

Protein is a vital key to a sharp, clear-thinking brain, and a strong, well-fueled body. Here we discover the ease of grabbing something delicious as well as nourishing, with our bare hands. These beautifully browned muffins are full of protein, alkalizing green veggies that detoxify the liver, and onions, which feed probiotics; the good bacteria that fuel optimal digestion in the intestines. Onions also have anti-inflammatory, anti-bacterial properties, and can lower blood sugar. These hearty muffins have been tested by family and friends, proving what every parent will love: Starting the morning with Claire’s Eggs & Bacon Flourless Muffins, we can move easily into our fullest day with confidence, enjoying stable blood sugar that will last for many productive and playful hours. Step-by-Baby-Step: Preheat oven to 350 degrees. (Makes 24 small muffins) Preparation time: Approx. 1 hour = 35 mins. prep., plus cooking time: 11-15 mins.

• 1 - 8 oz. package turkey bacon; cooked to perfection.
  • (I like using an iron skillet.) Set aside.
• 1 cup finely chopped & sautéed onions, & any greens, or veggies.
  • Any vegetables work well; spinach, broccoli, asparagus, or any veggies.
  • Sauté onions until translucent in 1 – 2 Tablespoons of good quality oil, and then add spinach and/or veggies for the last minute. Set aside.
  • Optional: if desired, add 1 clove chopped garlic to sauté with onions.
  • Coconut, olive &/or grapeseed oils are healthiest for high-heat cooking.
  • Add a little water to sauté if you want to use less oil; cook off all liquid.
• 1 dozen eggs, whipped in a bowl, mixed with…
  • ¼ cup water and ¼ cup regular milk or unsweetened almond milk, &…
  • Add a blend of your favorite spices. I use a few shakes of each:pepper, or lemon pepper, salt, & a dash of cumin. Any herb or spice you like will be delicious.
  • Optional: I like to add fresh herbs, like chives, cilantro or basil, if I have some on hand. Try something new: Torn bits of seaweed add color, texture, and delicious flavor, not to mention important trace minerals.
  • 1 Tablespoon soy sauce, or tamari.
• ½ to 1 cup grated cheese
  • I use spicy pepper-Monterey jack.
• Butter, to butter muffin tins.

The bacon and sautéed veggies can be done in advance, and stored overnight, or until ready to bake muffins. Butter muffin tin cups lightly; use two muffin tins for 12 muffins each. Cook the turkey bacon according to instructions; tear bacon into 24 bite-sized pieces and put one bite-sized piece in the bottom of each muffin cup as a base. Cut the remaining bacon up into small bits and add them to the eggs mixture. Add sautéed veggies mixture to the eggs as well; mix all together briefly with a spoon. Use a soup ladle to scoop eggs, bacon and veggies mixture into each muffin tin cup until 2/3 full. Top each muffin with a light sprinkle of grated cheese, or not-so-light, depending on your taste. Bake 11 minutes, until puffy. Turn broiler on briefly for 1-2 more minutes, until muffins are browned on top. Then turn the oven off. Make sure the eggs are cooked by touching the top of the muffins to see if they are still loose. Leave muffins in hot oven until complete; cooked centers will be solid, and soufflé-like. To serve, grab and go while they’re still warm! Or, freeze and warm in toaster over.