Einkorn Breakfast Muffins

Forget every recipe you’ve ever seen or wanted to make. THESE are literally the best thing ever!! Perfect for Easter morning or taking on the road for fast food on the go!!!


We made them last night for dinner (If you follow me on Instagram, you can saw my messy kitchen in my Stories haha), and this morning the kids staggered out of bed first thing asking for them.

I can already tell this is going to be our new family classic and made for all our special breakfasts, and of course, Camille has already dropped hers on the floor as I type.


Original recipe came from Better Homes and Gardens … This is our WAPF version 🙌

Einkorn Breakfast Muffins

Makes 12

6 pieces Applegte uncured bacon, cut in half
5 organic free-range eggs
Salt and black pepper
2 tbsp filtered water
1 cup Young Living einkorn flour
1/2 cup organic yellow or white cornmeal
1 tbsp real maple syrup or raw honey
2-1/2 tsp aluminum-free baking powder
1/2 tsp Himalayan salt
1 cup almond milk or another milk (linked to our fave commercial brand)
1/4 cup leftover bacon grease or Kerrygold butter
Optional: 1/2 cup shredded cheddar cheese, or 6 thick slices Tillamook cheddar
Optional: additional maple syrup to serve

Preheat oven to 400. Get out a 12-cup muffin tin but do not grease yet.

Cook the bacon in a rimmed skillet and set aside. Reserve bacon fat. Return 2 tsp fat to the skillet.

Beat 3 eggs, 2 tbsp water, salt and pepper and pour into skillet. Cook on low heat without stirring until they begin to set on bottom and sides. Fold over and chop loosely to let runny portion cook until set but moist, then set aside in a bowl.

Brush twelve muffin cups with leftover bacon grease and set aside.

In a medium bowl (what does a “medium” bowl even mean? But you know what I mean), stir together einkorn flour, cornmeal, baking powder, and salt.

In another bowl, whip together remaining eggs, milk, bacon grease or butter and maple syrup or honey.

Stir milk mixture into flour mixture and fold in eggs, and shredded cheese if using. Fill 12 muffin cups (they will be full!!).

Top with bacon pieces. If you’re using sliced cheese, shove a quarter of a slice into each muffin.

Bake 15 – 17 minutes at 400°F. Serve hot with additional maple syrup, honey or butter if desired.



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