Gluten-Free Southwestern Keto Egg Muffin

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 degrees Fahrenheit 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 that matches the size of 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 and pour it into the biscuit cutter, securing it to prevent leaking.

Cook the egg until desired doneness, aiming for about half runny yolk if preferred.

While the egg is cooking, slice a small handful of colorful cherry tomatoes and add chopped beet greens if desired.

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 until slightly softened.

After the egg is done, remove it 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 half with a generous slathering of Primal Kitchen chipotle lime mayo.

Spoon the cooked tomatoes on top and serve.