These are scrumptious served with hearty soup or saucy crock-pot dinner. They taste like bacon and eggs – try adding mushrooms or peppers (spinach?) to the onion when you sauté… Decadent breakfast on the go. Oh my.
1/2 cup onion, diced
1 cup raw bacon, sliced crossways into bits (1/2 cup cooked bacon)
reserved bacon drippings + coconut oil or unsalted butter to make 1/2 cup
2/3 cup coconut flour
1/2 tsp baking soda
1 cup sharp cheddar cheese (optional)
Slice partially frozen bacon cross-ways to make bits and brown it on medium-high in a skillet. When the bacon is almost done, add the diced onion, reduce heat and cook until the onion is translucent. Remove from heat, drain the bacon fat into a heat-proof measuring cup and add coconut oil or unsalted butter to bring the volume up to 1/2 a cup. I just heard the heart-healthy people gasp!
Whisk eggs, bacon, onion and fat together. Sift coconut flour and soda into a separate container. Add the cheese to the dry mixture and coat with flour. Fold together.
Drop by generous spoonfuls on a parchment-lined cookie sheet or into papered muffin tins.
Bake at 400 F for 15 minutes.
Makes about 16 delicious morsels.