bacon and egg breakfast muffin

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  • 5 MIN PREP
  • 15 MIN TOTAL

bacon and egg breakfast muffin

Your favorite quick breakfast is back on the table! Substitute the bacon for turkey bacon or avocado to cut the calories and fat.


  • 2 Mikey’s Grain-Free Tortillas
  • 4 slices bacon
  • 2 extra large eggs
  • 1 avocado
  • 1 lime
  • 1 teaspoon minced red onion
  • 1 teaspoon minced fresh cilantro
  • Salt and pepper to taste


  1. Toast tortillas. Heat a nonstick pan over medium heat. When hot, toast tortillas 1 minute per side or until golden.
  2. Cook bacon. When tortillas are finished toasting, add bacon to the same pan and cook until desired crispness. Remove bacon from pan and drain most of the bacon grease, leaving approximately 1 teaspoon of grease behind.
  3. Cook eggs. Crack eggs into pan and cook until the whites are set (about 2-2 ½ minutes). 
  4. Make avocado mash. In a small bowl, mash avocado with lime juice and pinch of salt and pepper.
  5. Assemble tostadas. Spread each tortilla with half of the avocado mixture and top with 1 egg and 2 strips of bacon. Sprinkle with onion and cilantro. Serve.


  • Calories

  • Carbs

    12 G
  • Sugar

    2 G
  • Fat

    40.8 G
  • Sat Fat

    23.5 G
  • Protein

    22 G