In a large skillet, heat oil over medium-high heat. Cook and stir mushrooms and onions for 4 to 5 minutes or until they begin to brown and the liquid has evaporated. Remove from heat and let cool.

Preheat the oven to 400 ° F. Grease or spray the molds of a standard 12-piece muffin pan.

Bake bacon 6-7 minutes and put on paper towels. Cut the bacon into pieces without the fat. Book.

In large bowl, mix almond flour, baking powder, salt and pepper.

In a medium bowl, whisk eggs and milk until smooth.

Add the egg mixture to the flour mixture, stirring until all is well mixed. Stir in mushrooms-onions, basil and bacon

Spread the dough evenly between the muffins.

Bake in preheated oven for 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool in a box on a rack for 5 minutes, then transfer to the rack to cool. Serve hot or at room temperature.