As a mom of two active boys, I am always looking for simple ways to add in protein, fat and greens for breakfast. We incorporate delicious farm eggs into our weekly meals and egg muffins are always a big hit! They are simple to make, delicious and packed with protein, good fat and vitamins. This winter I decided to change up my original egg muffin recipe with a bit of a twist by adding Prosciutto to the mix.
I was inspired by a recipe from a recent book by Sarah Wilson "I Quit Sugar", a complete 8-week guide on how she was able to eliminate sugar from her diet. In her recipe, I decided to change the bacon to Prosciutto which is a little less fatty, eliminate the feta cheese and add in our own mix of herbs. When buying Prosicutto be sure to look for pastured Prosciutto without all the nitrates, nitrites and chemicals. Here are 2 great sources to find organic pastured Prosciutto in your area -
Egg Muffins in Prosciutto Cups
- 6 eggs
- 6 slices of Prosciutto
- chopped herbs - parsley, basil and oregano (or herbs of choice)
- mini-muffin cups - optional but does help with clean up!
- sea salt and ground pepper, to taste
Directions: Preheat oven to 400 degrees. If using, line 6-8 mini muffin pan with cups. Cut each slice of Prosciutto in half and wrap into each cup to hold the egg mixture. Whisk eggs and add in chopped herbs, reserving some for sprinkling on top. Pour egg mixture into each Prosciutto cup leaving 1/3 space at the top as egg will expand when it bakes. Sprinkle with sea salt, pepper and remaining herbs. Bake for 10-15 minutes until done. Serve warm and enjoy a morning full of energy!