Breakfast prosciutto and egg bites
Delicious, quick, easy bites. Great for lunch boxes or as a satisfying and nourishing snack.
PREPARATION TIME
5 mins
COOKING TIME
20 mins
YIELDS
6
notes
Dairy and gluten free, Paleo, Lo-carb, Keto
INGREDIENTS
Olive oil
6 thin slices of prosciutto, nitrate free
6 cherry tomatoes, 1 thinly sliced asparagus, or 2-3 thinly sliced mushrooms
6 eggs
Herbs like tarragon, Italian or oregano
Unrefined salt and pepper to taste
DIRECTIONS
Preheat oven to 160 deg C fan forced
Spray or brush muffin tin with oil
Cut each prosciutto slice into half and line the muffin holes
Place the tomato, asparagus or mushroom in the bottom
Crack an egg into each hole
Sprinkle the herbs on top. Season to taste
Bake for 20 mins or until the eggs are cooked through
Let cool and store in the fridge