Whole30 Prosciutto, Pepper, Mushroom Egg Muffins
These Whole30 Prosciutto, Pepper, Mushroom Egg Muffins are delicious, loaded with veggies and are easy to make! Best served fresh out of the oven and piping hot! But they also keep very well in the fridge for 3-4 days so you can be sure that you’ll have breakfast ready to go for the week.
- 11 free-range organic eggs
- 1/2 cup compliant full-fat coconut milk I like Aroy-D brand in the Tetra Paks
- 6 slices compliant prosciutto di parma finely chopped
- 1/2 red bell pepper finely diced
- 10-12 button mushrooms finely chopped
- 3-4 green onions finely sliced
- 1 tsp dried chili flakes
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil EVOO
Preheat oven to 325F.
Preheat non-stick skillet over medium heat. Add EVOO and prosciutto. Cook until crispy (approximately 6-8 minutes). Transfer cooked prosciutto to plate and set aside.
To the skillet, add the mushrooms and bottom halves of the green onions. Cook approx. 4-5 minutes or until mushrooms have softened. Add red bell peppers and season with freshly-cracked black pepper. Cook additional 4-5 minutes. Add chili flakes and cook additional 60 seconds.
Return cooked prosciutto to skillet and toss to combine. Set mixture aside and let cool.
Crack eggs into a large mixing bowl. Add coconut milk and whisk until thoroughly combined and smooth.
Place a 12-cup muffin tin over a rimmed baking sheet to catch any spills. Using a spoon, equally distribute the prosciutto and veggies mixture into the individual muffin cups. Ladle in the egg mixture overtop. Garnish each muffin with the sliced green onion tops.
Transfer muffin tin to oven and bake approx. 25 min or until you can insert a cake tester (or toothpick) and it comes out clean.
Serve on its own or with compliant hot sauce, salsa, aioli or guacamole.