Instructions

1. Pre-heat oven to 400F.
2. In a large skillet cook the bacon over medium high heat, stirring occasionally until crispy.
3. Use tongs or a slotted spoon to remove the crispy bacon from the skillet leaving the fat behind. Set the bacon on a plate to cool and add in the vegetable slaw. Cook here, covered, stirring occasionally for about 10 minutes. Sprinkle half of the salt in to the veggies.
4. While those cook, mix together the coconut flour and flax meal in a small bowl. Add in the butter or ghee and use your finger tips to break up the butter until a crumbly dough forms. Add in the water one tablespoon at a time until the dough comes together and you can form a large ball with it. Cover and place it in the fridge.
5. The veggies should be done by now. Remove them from the skillet and add them to the plate with the bacon to cool off. Turn off the stove.
6. In a large bowl whisk together the eggs, seasoning and coconut milk. Add in the nutritional yeast and whisk until well combined, but not too frothy.
7. Line your muffin tin with muffin liners. Lightly spray with oil.
8. Grab the dough from the fridge. In 1/2 inch pieces, press it down to the bottom of the muffin tins creating a little crust.
9. Bake the crusts for 5 minutes.
10. In this time, mix the veggies and bacon into the egg mix.
11. Remove the crusts from the oven and ladle in the filling to each muffin tin, filling them 3/4 of the way up.
12. Bake for 15 minutes at 400F or until the centers are set and they are fluffy and golden.
13. Take them out of the oven, let them cool for 5 minutes.
14. Remove the muffin liners and serve!