So I am now two weeks into my great Whole30 Experiment! And I am happy to report I feel better than ever. I am enjoying the culinary challenge of coming up with new recipes although it can be challenging to plan every single meal. I’ve remedied this by spending a few hours cooking on Sunday. Yesterday I made these egg cups, 3lbs of almond chicken fingers, a roast beef, roasted beets and sweet potatoes, and cut and washed a ton of veggies. All that prep should make a weeks worth of meal a bit simpler.
This recipe is laughably simple. It makes for a great breakfast and can be eaten on the go. I made a big batch of these on Sunday and Craig and I just grab em in the morning. I’ve seen many variations of this recipe online. Mostly with either bacon or ham. Since I could not find ANY bacon OR ham at Whole Foods that did not have added sugar, honey or maple syrup, I had to get creative. Prosciutto is totally complaint, it’s salt cured with no scary additives. So I figured I’d give it a try.
This could not be more simple, grease your muffin tin with your fat of choice (I used olive oil) and then wrap each slice carefully to fill the tin, some folding may be necessary. Then crack and egg on top, season with a sprinkle of salt and pepper, and bake until set.
To reheat, just zap in the microwave for 30-45 seconds and eat. The salty prosciutto makes a nice compliment to the eggs and is very filling. I’ve been having two of these every morning and have been full till lunch.
- 12 eggs
- ½ lb thinly sliced prosciutto
- oil or cooking spray
- salt and pepper
- Preheat oven to 350
- Grease muffin tin
- Wrap each slice of prosciutto in the muffin tin
- Crack an egg in each muffin
- Season with salt and pepper
- Bake for 10-12 minutes until eggs are set
- Cool and store for 3-4 days