When breakfast and dinner collide, you get individual bacon-wrapped bites packed with leafy greens and other tasty veggies. Each muffin is crispy on the outside and tender on the inside with a center made from ground beef, chorizo and almond flour. Serve hot with a salad on the side, dipping sauces and roasted asparagus.
Makes 12 muffins
Ingredients
1 lb. ground beef
1 lb. ground chorizo
12 bacon strips
2 medium carrots, chopped
1 cup button mushrooms, chopped
2 cups baby spinach, chopped
1/4 white onion, minced
2 garlic cloves, minced
1 cup almond flour
1 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. white pepper
Directions
- Preheat oven to 350 degrees F. In muffin tin, line each well with 1 bacon strip.
- In large bowl, mix remaining ingredients. Roll mixture into racquetball-size spheres and place in muffin tin wells. Bake 40 minutes.