I lost a bet -- and still winning!

I lost a bet to my boyfriend last night, ugh. So I owed him breakfast before he had to get to work today. Little did I know at the time I agreed to this, that we only had ONE Julian Bakery Paleo Wrap left.

Regardless, I made him our favorite breakfast with some eggs, turkey bacon, avocado, paleo cheese and chipotle mayo on the wrap. I was so jealous and hungry as I was making it and kept thinking about what I would make myself later that would satisfy my breakfast needs.

Then I remembered how easy it is to make paleo english muffins, thanks to the recipe from Running to the Kitchen.

I love english muffins -- maybe even as much as I love bagels! I could eat these muffins every day.

I am a huge sucker for cinnamon raisin, so I usually make the cinnamon raisin version. Today, I was going for a savory breakfast sandwich. I sautéed some onions and peppers, cooked some eggs, mashed some avocado into the muffin, melted some paleo cheese, and added some Sir Kensington's Chipotle Mayo.  It was delicious.

I may have lost the bet, but I totally won with the better breakfast this morning! Sorry, Boo!

Ingredients for savory option
1/4 cup almond or cashew flour
1 tbsp coconut flour
1/4 tsp baking soda
1/8 tsp kosher salt
1 egg
1/2 tbsp coconut oil
2 tbsp water

Ingredients for cinnamon raisin option, add the following to savory option above
1/4 tsp cinnamon
1/2 tbsp maple syrup
1 1/2 tbsp golden raisins

Preparation

1. Whisk together dry ingredients in a small bowl.
2. Add remaining wet ingredients and whisk again until fully mixed.
3. Transfer mixture into a greased microwave safe ramekin (8 oz ramekin), OR a cereal bowl for a thinner muffin.
4. Microwave for 2 minutes.
5. Remove from ramekin and slice the muffin in half and toast for 2-3 minutes in a toaster oven. If you're like me and do not have a toaster, you can broil it on the oven rack for a couple of minutes. Keep your eye on it so it doesn't burn!
6. Serve with almond butter, butter, jam, or sandwich bread!