Mini Paleo Egg + Bacon McMuffins

We’re including these McMuffins (also from the I Quit Sugar: Healthy Breakfast Cookbook ) as a little breakfast bonus. While they technically need 20 minutes to cook, if you take an all-day-breakfast approach and make them the night before, you really only need a few minutes to add some eggs and bacon the next morning. Permission to hit snooze, granted!


  •  6 servings
  • Prep – 15 mins
  • Cooking – 30 mins
  • Total – 45 mins

We’ve taken the original stodgy version of these Egg + Bacon McMuffins and given them a Paleo slant. So whether you’re gluten-free, dairy-free or you’re just after some good-quality breakfast, these McMuffins will go down a treat!


  • eggs, fried, cut into segments.
  • rashers bacon, rind removed and fried, and cut in half.
  • 1 small avocado, mashed.

Paleo English Muffins

  • eggs.
  • 1/2 cup almond milk.
  • 1/4 cup coconut flour.
  • 1/2 cup almond meal.
  • 1/2 cup tapioca flour.
  • 1 tablespoon psyllium husk.
  • 1 teaspoon baking powder.
  • pinch sea salt.


1. Preheat oven to 180°C/350°F/Gas 4 and grease six holes in a muffin tin.

2. Add all ingredients for the English Muffins into a large mixing bowl, mix until the batter is smooth and there are no lumps. Scoop mixture into six greased muffin holes. Place into the oven and cook for 20 minutes until a skewer inserted comes out clean. Set aside to cool slightly, then slice in half.

3. Once muffins are cool, slather on mashed avocado, top with bacon and fried egg. Season with salt and pepper and place on the top of the muffin. Serve.


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