Egg and Bacon Muffins
Tips to stay thankfully nourished

Egg and Bacon Muffins

As a mum with a passion for wholefoods, I'm always looking for easy ways to sneak extra nutrients into my kids diets! This quick and easy egg and bacon muffin recipe is a great example. It ticks all the essential boxes:

  • Made from 100% real foods 
  • Extra nutrients from hidden veg
  • Low carb and paleo
  • Gluten free and dairy free
  • Quick and easy to make
  • Tastes great!

As an added bonus, this one is boosted with the nutritional super-powder of liver! But don't worry, you can't taste it!

Give these a try and let us know what you think.

  • Prep: 5 mins
  • Cook: 20 mins
  • Makes: 24 mini muffins



    What you will need

    • 6 large eggs
    • 1/4 cup coconut cream/ full fat canned coconut milk
    • 150g nitrate free bacon, chopped
    • 1 medium zucchini, grated, juices roughly squeezed out
    • 2 tsp Thankfully Nourished liver powder
    • 2 tsp nutritional yeast
    • 2 tsp curry powder
    • 1 Tbsp coconut flour

    How to make it

    1. Preheat oven to 170’C.
    2. In a mixing bowl whisk eggs with coconut milk.
    3. Add Thankfully Nourished liver powder and nutritional yeast and whisk to combine.
    4. In a small frying pan, fry off bacon.
    5. Add bacon, zucchini to egg mix and combine.
    6. Spoon mixture into a lightly greased mini muffin tray.
    7. Bake in oven for for 15-20 mins or until golden on top and cooked through.
    8. Allow to cool.

    Tips: You can also add 1/4 tsp onion powder + 1/4 tsp garlic powder for extra flavour. You can also swap bacon for chopped sun-dried tomatoes. 


    Recipe by Casey-Lee Lyons. To download her free recipe e-book or to browse through hundreds of delicious recipes visit

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