Gluten Free Southwestern Keto Egg Muffin
Ingredients
- 1 tablespoon ghee or butter or other healthy fat
- 2 teaspoons coconut flour (sifted recommended)
- 1 egg for muffin
- 1/2 teaspoon baking powder (aluminum and corn-free)
- dash of Redmond Real Salt or Himalayan Salt
- 1 additional egg for fried egg
- small amount of healthy fat for cooking
- PrimalKitchen chipotle lime mayo
- small handful of colorful cherry tomatoes
- chopped beet greens (optional)
- BalancedBites Taco and Fajita blend
- 1 tablespoon prepared salsa
Preparation
Whisk keto muffin ingredients together in a small bowl.
Cook muffin mixture in microwave: pour into a safe mug and microwave for 90 seconds, or in oven: bake in an oven-safe mug at 350°F for 15-20 minutes.
Slice the muffin in half and toast or lightly broil in oven.
Heat a pan on medium low and add a small amount of healthy fat.
Grease the inside rim of a stainless steel biscuit cutter that matches the size of the keto muffin.
Place the biscuit cutter on the heated pan and wait about 30 seconds for it to heat up.
Crack an egg into a measuring cup or small container with a spout and pour into the biscuit cutter, securing it to prevent seepage.
Cook the egg until desired doneness (aim for half runny yolk if preferred).
While cooking the egg, slice a small handful of colorful cherry tomatoes and optionally add chopped beet greens.
Add the tomatoes and greens to the same pan, sprinkle with BalancedBites Taco and Fajita blend, add 1 tablespoon of prepared salsa, and sauté until done.
Remove the egg from the pan and carefully loosen it from the biscuit cutter using a knife around the inside rim.
Place the cooked egg on the toasted muffin with a generous slathering of PrimalKitchen chipotle lime mayo.
Spoon the cooked tomatoes on top of the egg and muffin assembly.
Note: This recipe is 21 Day Sugar Detox friendly and can be enjoyed as a gluten-free, keto breakfast or brunch option.
