My new obsession! Easy. Versatile. Reheats well. Very tasty.
I made this last Sunday and have been eating two of these each morning when I get to the office. I made half with cheese (leftover in fridge), half without. I’m not going to lie, cheese makes everything taste better. In the future, at least in the near future, I won’t be using cheese though. It’s lean-out season, which means Bex is off the dairy for a while. Although I didn’t throw in any veggies this time, I can see small diced mushrooms or onions, broccoli or spinach – whatever you fancy – being tasty and will help add some diversity if you make ’em regularly.
Also, keep in mind that I used a muffin pan with 12 cups. If you’re only has six or eight cups, adjust your egg and prosciutto count accordingly.
- coconut oil
- 12 thin slices prosciutto
- 3 large basil leaves (or dried, chopped basil works too)
- 12 eggs
- ground black pepper
Preheat oven to 375 degrees.
Coat each muffin cup with coconut oil and fit each with a prosciutto slice. Divide half the basil (if leaves; sprinkle to taste for dried) and any other fillings (cheese/veggies). Crack an egg into each cup and add remaining (or another sprinkle) basil, the remainder of your cheese/veggies and a touch of black pepper. Bake for about 15 minutes; let rest for five. Run knife around cups to unmold.