Prosciutto Paleo Breakfast Muffins

Ingredients

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  3 cloves, minced or 9g

• Mushrooms

  Brown, italian, or crimini, raw

  1 cup sliced or 72g

• Spinach

  Raw

  2 cup or 60g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Egg white

  Raw, fresh eggs

  ¾ cup or 182g

• Organic Coconut Flour

  Baker Josef's

  1 oz or 28g

• Prosciutto Cubetti

  Citterio

  5 oz or 140g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ¾ cup cherry tomatoes or 112g

Directions

1. Preheat oven to 375 degrees F.
2. Melt coconut oil in skillet. Cook chopped onion and garlic over medium heat until tender, then add mushrooms and spinach. Once cooked through and mushrooms are tender, set to side to cool.
3. In a mixing bowl, whisk eggs and egg whites together adding coconut flour slowly. Whisk until blended. Add the cooked onion/mushroom/spinach mixture and stir until blended.
4. Spray 12 muffin tray with non-stick spray. Use the prosciutto as the muffin cups, making sure the bottom is covered. Add about 1/3 cup of egg mixture into each muffin. Top with halved cherry tomatoes (2 halves fit nicely in each)
5. Cook for 20-30 minutess, until fluffy and golden brown. Remove from muffin tray and let cool.

Similar Foods

• Prosciutto Paleo Breakfast Muffins
• Prosciutto-Wrapped Mini Frittata Muffins
• English Paleo Muffins
• Paleo Egg Muffins
• Paleo Breakfast Cookies
• Paleo Breakfast Casserole