Egg Muffins with Boiled Pork and Tomato

Name: Egg Muffins with Boiled Pork and Tomato
Cook time: 30 min
Total time: 30 min
Yield: 1 dish
Ingredients: Egg; Boiled pork; Tomato; 35% cream; Red onion; Ghee

Eggs and boiled pork provide protein, while ghee and cream add fat. Tomato and red onion make the filling savory and juicy.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Egg	Egg	Ingredient quantity for Egg in g
Include ingredient: Boiled pork	Boiled pork	Ingredient quantity for Boiled pork in g
Include ingredient: Tomato	Tomato	Ingredient quantity for Tomato in g
Include ingredient: 35% cream	35% cream	Ingredient quantity for 35% cream in ml
Include ingredient: Red onion	Red onion	Ingredient quantity for Red onion in g
Include ingredient: Ghee	Ghee	Ingredient quantity for Ghee in g

	Product release:	320
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

30
	Mix	10
	Bake in the oven	20

Macronutrients in 100 g

Proteins	11.1
Digestible proteins	10.6
Fats	11.6
Plaid	0.3
Net carbohydrates	1.7
Fructose	0.3
Calories	160 kcal
Indexes
Glycemic index	3.4
Glycemic load	0.3
Insulin index, II	25.9
Disease inflammatory index, DII	-0.14
Antioxidant, ORAC	553

Calories per dayGenderGrowth

Weight loss	Detention	Set
16%	12%	10%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B7	3131277841
B12	25252321201
B2	23272250101
B4 (Choline)	22292749126
A	192422431111
B5	1818153091
B1	1415122881
B6	131392861
B3	6751251
D	555511
E	5551011

Minerals

Nutrient	% of RDA
Fructose	??????
Phosphatidylcholine	173173124???
Selenium	42423977236
Phosphorus	20202028147
Iron	16751282
Lycopene	13131325?3
Sodium	12121222115
Coenzyme Q10	1111113331
Zinc	1014102222
Iodine	8851361
Quercetin	88122511
Lectins	777137?
Potassium	576854

Lipids

Nutrient	% of RDA
Cholesterol	114114114456?228
Oleic acid (Omega-9)	49625689?69
Palmitic acid (Saturated)	25252539?51
Arachidonic acid (AA, Omega-6)	195638113?11
Stearic acid (Saturated)	6779?14

Amino acids

Nutrient	% of RDA
Tryptophan	415858145236
Methionine	253333682516
Leucine	25363676249
Alanine	234545113??
Lysine	21303062157
Valin	21303062?10
Isoleucine	20282859147
Phenylalanine	172323492910
Threonine	16232347??
Selenocysteine	1313122374
Tyrosine	13191347238
Cysteine	89102596
Histidine	79920?5
Arginine	6661451
Serin	5538?2
Proline	55512?3

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Mixer

1 kg 176 gram

Servings: 6 (1 serving ≈ 53 gram)

Digestion time: 3 hour

Complete protein: ✔

Adjust the baking time according to thickness.

Grease the molds with Ghee (5 g). Dice the Boiled pork (60 g), Tomato (60 g), and Red onion (20 g), and divide them between the molds.

Whisk the Egg (150 g) with the 35% cream (25 g), season with salt, and pour it over the filling. Bake at 170°C for about 20 minutes until the egg mixture is set.

Published: 23.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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