Gluten-Free Southwestern Keto Egg Muffin
Ingredients
- 1 tablespoon ghee
- 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 egg (for egg component)
- small amount of healthy fat
- small handful of cherry tomatoes
- chopped beet greens (optional)
- Balanced Bites Taco and Fajita blend
- 1 tablespoon prepared salsa
- Primal Kitchen chipotle lime mayo
Preparation
Whisk the keto muffin ingredients together in a small bowl
For microwave cooking, pour the mixture into a microwave-safe mug and cook for 90 seconds
For oven baking, pour the mixture into an oven-safe mug and bake at 350°F for 15 to 20 minutes
Slice the muffin in half and toast or lightly broil in the 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 and place it on the heated pan
Wait about 30 seconds for the cutter to heat up
Crack an egg into a measuring cup or small container with a spout and pour it into the biscuit cutter
Cook the egg until desired doneness, securing the cutter if necessary to prevent seepage
While the egg is cooking, slice a small handful of colorful cherry tomatoes and add chopped beet greens if using
Add the tomatoes and greens to the same pan, sprinkle with Balanced Bites Taco and Fajita blend, and add a tablespoon of prepared salsa
Sauté the tomatoes while the egg is cooking
Remove the egg from the pan and loosen it from the biscuit cutter carefully using a knife
Place the cooked egg on the sliced muffin with a generous slathering of Primal Kitchen chipotle lime mayo
Spoon the cooked tomatoes on top and serve
