Sunday, November 27, 2011

Gluten-Free Bacon, Egg, and Toast Cups

Before going gluten-free I loved taking a piece of toast and putting an egg and some bacon on top of it open faced and eating it all together. Now that I now longer eat toast this is the perfect solution. We make six of these at a time and refrigerate them for up to a week. Chris grabs one on the way to the gym. They are great hot or cold. If you can eat gluten then just put a piece of white bread in the muffin tin and add the bacon and egg.

Bacon, Egg, and Toast Cups

1 cup blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 egg
1 ½ teaspoon honey
¼ teaspoon apple cider vinegar

6 slices bacon
6 large eggs
Coarse salt

Preheat oven to 375 degrees. Mix the almond flour, salt, baking soda, egg, honey and vinegar in a bowl.
Divide the dough into 6 round balls. Press the balls into the sides of the six muffin cups.  Salt the cups.

Cook the bacon until it is medium done. Place a slice of bacon into each muffin cup. Break an egg into each cup. Sprinkle the eggs with salt. Bake for 25 minutes or until the egg whites are set. 

Updated August 12, 2012: Tip: Dip your fingers into a small bowl of water. It keeps the dough from sticking to your hands when you are placing it in the muffin cups. 

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