Gluten Free Southwestern Keto Egg Muffin
Ingredients
- 1 tbsp ghee (butter or other healthy fat)
- 2 tsp coconut flour (sifted recommended)
- 1 egg for muffin
- 1/2 tsp baking powder (aluminum & corn-free)
- dash of Redmond Real Salt or Himalayan Salt
- 1 egg for frying
- small amount of healthy fat for egg
- cherry tomatoes
- chopped beet greens (optional)
- Balanced Bites Taco & Fajita blend
- 1 tablespoon prepared salsa
- Primal Kitchen chipotle lime mayo
Preparation
Whisk the keto muffin ingredients together in a small bowl.
Cook the muffin in a microwave-safe mug for 90 seconds or bake in an oven-safe mug at 350°F for 15-20 minutes.
Slice the muffin in half and toast or lightly broil.
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 pan.
Wait 30 seconds for the cutter to heat up.
Crack an egg into a measuring cup and pour it into the biscuit cutter.
Cook the egg until desired doneness, and while doing so, cook the tomatoes.
Slice cherry tomatoes and optionally add chopped beet greens.
Add the tomatoes to the pan, sprinkle with Balanced Bites Taco & Fajita blend, and add a tablespoon of salsa.
Sauté the tomatoes while the egg is cooking.
Remove the egg and loosen it from the cutter.
Place the egg on the toasted muffin with chipotle lime mayo, and spoon the cooked tomatoes on top.
