Carnitas Egg Muffins


  • 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.