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Hot Melt Loaded Breakfast Cookies

Ham & Cheese Egg Cups - Chelsea Lupkin

Another breakfast in a bite! I am all about cooking in advance. As Benjamin Franklin said, “By failing to prepare, you are preparing to fail.” Save time in the long run and have healthy choices at your finger tips. is the original menu planning website!

Leanne Ely began creating Menu-Mailer on in 2001 to help families get back to the dinner table. Within just a few years, Readers Digest declared a new industry had been born — the menu planning industry — and Leanne was dubbed the “mother” of menu planning.

This is where I got today's recipe.

Hot Melt Loaded Breakfast Cookies

Total Time: 0:20 minutes

Prep: 0:10 minutes

Cook: 0:10 minutes

Level: Easy

Yield: 12


  • 4 strips thick sliced bacon, chopped

  • 1/2 cup onion, chopped

  • 2 big handfuls fresh baby spinach, chopped

  • salt and pepper to taste

  • 3/4 cup fine almond flour

  • 1 teaspoon baking powder

  • 4 eggs, beaten and in a bowl

  • 1 cup shredded Parmesan cheese


  1. Preheat oven to 375. Line a jelly roll pan or cookie sheet with parchment paper.

  2. In a large skillet, saute the bacon and onion together till onion is nicely browned and the bacon is cooked.

  3. Add the spinach and cook another minute longer, until the spinach is wilted and bright green and set aside.

  4. In a large mixing bowl, add the almond flour and baking soda. Mix with a fork to blend. Make a well out of the dry ingredients, add the eggs and half the cheese, mixing well.

  5. Now add the bacon mixture, mixing well.

  6. Using a soup spoon, place a big spoonful on the parchment. Press down slightly to even it out, not completely flatten. Sprinkle with remaining cheese and press down again to hold the cheese.

  7. Bake for about 10 minutes or until nicely browned.

  8. Store in the fridge or freezer--best heated up in the toaster oven, not the microwave so it doesn't come out rubbery.

Hot Melt Loaded Breakfast Cookies
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