Protein Egg Muffins

Carnitas Egg Muffins (serves 12)


- 1 small onion, minced

- ½ cup tomatoes, diced small

- 1 spoonful of bacon fat or fat of choice

- 1 cup cooked shredded pork carnitas or other shredded/ground meat

- 9 eggs

- 3 tablespoons full-fat coconut milk

- ½ teaspoon salt

- ¼ teaspoon ground black pepper

- 1 teaspoon smoked paprika


- Preheat oven to 350F (175C). Line a muffin tin with paper or silicone liners.

- In a skillet over medium heat, soften the onions in the bacon fat for about 5 minutes. When they are translucent, add the tomato and cook on medium until the tomatoes begin to soften. Remove from the heat. Stir in the cooked shredded pork until combined.

- Combine the eggs, heavy cream, salt and pepper and beat until combined.

- Now it's time to build the muffins: put a large spoonful of onion/tomato/pork into each cup. Evenly distribute the filling to 12 muffin cups. Sprinkle with a pinch of smoked paprika.

- Pour the egg mixture into each cup until about ¾ of the cup is full.

- Bake for about 30 minutes or until fully set. The cups will come out very puffed up and then fall a bit as they cool.

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