Greetings! It’s hard to believe that Memorial Day weekend is upon us already. I’m so excited to be back guest posting at Honeyville again and sharing another delicious low carb, grain and gluten free recipe from Gourmet Girl Cooks. My blog features recipes that are low carb, grain and gluten free, and contain no added sugar.

Today’s recipe is for Easy Breakfast Bites! They are made using Honeyville’s Blanched Almond Flour which is my favorite almond flour to bake with because it is ground extra fine. The almond flour adds both nutrition and texture to make these portable breakfast bites healthy, filling and more importantly…delicious! They are a cross between a mini quiche and a muffin and contain all your breakfast favorites packed in a single little bite sized gem; eggs, bacon, and cheese. The almond flour helps gives them the bread-like texture. Kids will love these, too. They’d make a perfect portable breakfast to pack and take along to eat in the car or on the run. They are versatile and can be made ahead of time. You can easily switch them up and make them your own and substitute sausage for bacon, toss in some diced peppers and onions, add different cheeses, or whatever your heart desires. I love these little bites and plan to start taking them to work with me so I can take a break from my daily yogurt for breakfast.

I hope you enjoy my gluten-free recipe for Easy Breakfast Bites. If you’d like to find more recipes like this one, please check out my blog, Gourmet Girl Cooks at where you will find hundreds of other delicious low carb, grain and gluten free no-sugar added recipes and meal ideas.

Easy Breakfast Bites

Makes 2 dozen

Olive oil or coconut oil spray
4 large eggs, lightly beaten
1/4 cup cottage cheese
1/3 cup cream or milk
1/2 cup Honeyville blanched almond flour
2 Tablespoons finely grated Parmesan cheese (powdery style)
Salt and freshly ground black pepper, to taste
2/3 cup shredded sharp cheddar cheese
8 strips crisp cooked bacon, crumbled


  1. Preheat oven to 350 degrees F. Lightly spray or grease a 24 cup mini muffin pan with olive oil or coconut oil spray; set aside.
  2. Combine eggs, cottage cheese and cream in a 4-cup glass measuring cup or medium size mixing bowl. Add almond flour, Parmesan, and salt and pepper, to taste; whisk together until blended. Divide cheddar cheese evenly between mini-muffin cups. Divide crumbled bacon evenly and add on top of cheese. Pour or spoon batter mixture evenly among muffin cups. Top with a pinch of additional cheese, if desired. Bake for 18 to 20 minutes or until golden brown and puffed. Makes 2 dozen.

*Note: Using a glass measuring cup instead of a bowl to mix batter helps make it easy and neat to pour egg mixture into mini muffin cups.