Bacon and Egg Pies
This recipe is appropriate for people following the Full GAPS Diet (not intro)
Baking at home
Full GAPS Diet
Grated Cheddar Cheese
4 – 6
Organic – Diced
Organic blanched almond flour
Celtic or Himalayan Sea Salt
Preheat the oven to 175 Degrees Celcius
Dice both the onion and bacon.
Saute the onion and bacon in a fry pan with ghee and set aside.
In a glass bowl, add the eggs and whisk the eggs until well mixed.
Dice shallots and grate the cheddar cheese.
Add the shallots, almond flour, salt and cheddar cheese.
When the bacon and onion has cooled a little, add them to the mixture and mix all ingredients well.
Line a muffin tray with regular 12 sized bleach free muffin cups and spoon the ingredients into all the cups evenly.
Cook in the oven at 175 Degrees Celsius for 30 minutes or until browned on the top.
After 30 minutes, remove from the oven and place on a cooling tray. When cooled, store in an airtight container in the fridge or freeze for later. These defrost easily overnight in the fridge.