Servings:
6 Servings (serving size = 2 muffins)
Recipe yields 12 muffins.
Inspired by NomNomPaleo.com
Ingredients:
4 Tbsp coconut oil
½ medium onion, finely diced
3 cloves of garlic, minced
½ lbs cremini mushrooms, thinly sliced
½ lbs frozen spinach, thawed and squeezed dry
8 large eggs
¼ cup of coconut milk
2 Tbsp coconut flour
1 cup of cherry tomatoes, halved
5 ounces of Prosciutto di Parma
Himalayan pink salt and fresh ground pepper to taste
12 cup muffin tin
Directions:
Pre-heat oven to 375° F.
Heat coconut oil over medium heat in a large cast-iron skillet and saute onion until soft and translucent. Add garlic and mushrooms and cook until the mushroom moisture evaporates. Season with salt and pepper and spoon to a plate to cool to room temperature.
In a large bowl, beat the eggs with coconut milk, coconut flour, salt, and pepper until combined. Then, add the sautéed mushrooms and spinach and stir to combine.
Brush the remainder of melted coconut oil onto a muffin tin and line each cup with prosciutto, covering the bottom and sides.
Spoon the egg mixture into the prosciutto cups and top with halved cherry tomatoes.
Bake in the over for 20 minutes- rotating the tray at the halfway point. Let muffins cool in the pan for a few minutes. Enjoy!
Keep on hand in the refrigerator for breakfast in a hurry.
Photo Credit: Canva by SEE D JAN from Getty Images