Gluten-Free Southwestern Keto Egg Muffin

Whisk the muffin ingredients together in a small bowl

For microwave cooking, pour into a microwave-safe mug and cook for 90 seconds

For oven baking, pour into an oven-safe mug and bake at 350°F for 15-20 minutes

Slice the cooked muffin in half and toast it or lightly broil in the oven

Heat a pan on medium low

Add a small amount of healthy fat

Grease the inside rim of a stainless steel biscuit cutter that is the same size as the 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

Pour the egg into the biscuit cutter and secure it if necessary to prevent leaking

Cook until desired doneness

Slice a small handful of colorful cherry tomatoes and optionally add chopped beet greens

Add the tomatoes and greens to the pan cooking the egg

Sprinkle with Balanced Bites Taco & Fajita blend and add 1 tablespoon of prepared salsa

Sauté while the egg is cooking

Remove the egg from the pan and loosen it from the biscuit cutter using a knife

Place the egg on the sliced muffin with a generous amount of Primal Kitchen chipotle lime mayo

Spoon the cooked tomatoes on top and serve

This recipe is 21 Day Sugar Detox friendly