Breakfast prosciutto and egg bites

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

  1. Preheat oven to 160 deg C fan forced

  2. Spray or brush muffin tin with oil

  3. Cut each prosciutto slice into half and line the muffin holes

  4. Place the tomato, asparagus or mushroom in the bottom

  5. Crack an egg into each hole

  6. Sprinkle the herbs on top. Season to taste

  7. Bake for 20 mins or until the eggs are cooked through

  8. Let cool and store in the fridge