Prosciutto Egg Cups Recipe

If you’re too busy to have a decent breakfast during the week then you’ve got to try this some time when you have 30 minutes to spare. Heck, you can do the dishes while these bake and you can call it multi tasking, I mean you’re in the kitchen anyway right? That’s my excuse to always have something baking while I’m in there cleaning. 
The benefit to these is sticking them in the fridge and taking them out to nuke for 30 seconds to devour while you’re getting ready for work. They’re full of protein and veggies and are way better to start your day than cereal or nothing at all! And they’re YUMMY.


Serves: 12 egg cups (2 egg cups per serving)


8 large pastured eggs

¼ cup organic coconut milk

1 Tbsp Bob’s Red Mill Organic Coconut Flour

2 cups organic spinach

12 paper thin slices pastured prosciutto

2 Tbsp virgin coconut oil

½ small organic onion, diced

1 cup cherry tomatoes, halved

1 clove garlic


Preheat oven to 375 F and line a muffin tin with liners.

In a safe, nonstick skillet, add the oil and heat over medium heat. Add the onions and saute until translucent.

Add the spinach and saute 2 minutes to wilt. Set vegetables aside to cool slightly.

In a medium bowl, whisk together the eggs, garlic, and coconut milk. Add the coconut flour, a little at a time and whisk to combine. Mixture will thicken up a bit. Season wit salt and pepper. Stir in vegetables.

Line each muffin cup with a slice of proscuitto, taking care to cover the sides and bottom.Spoon batter into the proscuitto cups and top with cherry tomatoes.

Transfer to oven and bake 18-20 minutes.


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