GutRx Egg Muffins With Fire Roasted Tomatoes

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- My Notes -

  • 2 tablespoon Coconut Oil
  • 0.67 pound Ground Chicken - (dark meat)
  • 12 Eggs - pastured,lightly beaten
  • 0.5 cup Fire-Roasted Tomatoes
  • 1.5 cup Aged White Cheddar Cheese
  • 2 tablespoon Fresh Cilantro - finely chopped
  • 2 Green Onion - finely chopped (green parts only)
  • 0.5 teaspoon Sea Salt
  • 0.25 teaspoon Black Pepper
  • Preheat oven to 350 °F.
  • Heat a medium sized skillet over medium heat and add 2 tablespoons of coconut oil. Cook ground meat until fully browned and then drain.
  • We recommend Muir Glen canned Fire Roasted Tomatoes. Drain juices from can and give the remaining solids a little squeeze to remove any excess liquid. Use ½ cup well drained (and squeezed!) fire roasted tomatoes in this recipe.
  • In a medium bowl, mix together the cooked ground meat, fire roasted tomatoes, cheese, cilantro, green onions, salt and pepper. Divide among 12 muffin tins lined with paper (or, we prefer silicon baking tins).
  • In a large bowl, lightly beat the twelve pastured eggs. Pour evenly on top of the cheese/veggie mixture until about the cups are 3/4 full.
  • Bake for 20-25 minutes or until the middle of the muffin is set and when a toothpick is inserted it comes out clean.
You may use any ground meat here interchangeably - garlic free breakfast sausage, lamb, buffalo, grass fed beef or ground chicken – we prefer dark meat. If you can’t find ground dark chicken meat, ask your grocery store’s butcher to grind it for you.
We prefer Muri Glen canned Fire Roasted Tomatoes.
If you prefer, the cheese may be omitted.


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