Proscuitto Egg Cups

These are a good thing to prep during your Whole30 and keep in the refrigerator for easy heat and eat. But they're so good, why only eat them when you're doing Whole30?

If you prefer scrambled eggs to a whole cracked egg, just whip them up before pouring into the muffin tins. Only one caution - be sure to keep an eye on them in the oven as you don’t want them to overtake. In my oven, 8 minutes tops. If you get this right, the yolk will still be jammy when you reheat them. They can stay in your fridge for up to 3 days and still be delish. If they last that long!

Yield: 12

Living Delish & Nutrish: Tina Wells

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Prosciutto Egg Cups

Prep time: 10 MinCook time: 8 MinTotal time: 18 Min

Ingredients

• 12 eggs, preferably organic fresh/free range eggs
• 12 slices of prosciutto ham
• 2 cups spinach and arugula blend, loosely packed

Method

1. Preheat oven to 350º.
2. Spray a 12 cup muffin tin with avocado spray or brush with avocado, coconut or olive oil.
3. Carefully line each cup with one slice of prosciutto, being careful to cover the entire sides and bottom. Start by placing one end of the slice in the bottom of the cup, then wrap the remaining part around the sides, overlapping the edge on the slice with the bottom of the cup.
4. Fill each cup about 3/4 full with loosely packed spinach and arugula. The egg will weigh it down do don't worry about it looking full.
5. One at a time, crack each egg into a small bowl, then slip it over greens. (This prevents any shells going into the muffin tins.) Or if you prefer scrambled eggs, break all of the eggs into a large bowl and whisk until combined, then pour equally among the 12 cups.
6. Bake in preheated oven until set, about 8 to 10 minutes. Do not overbake, or when you reheat they will have a tough texture.
7. Refrigerate and reheat in microwave 1-2 minutes.

https://livingdelishandnutrish.com/recipe/prosciutto-egg-cups

©Tina Wells Luxury Brands, LLC

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