Prosciutto Paleo Breakfast Muffins

Ingredients

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  3 cloves, minced or 9g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Spinach

  Raw

  2 cup or 60g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Egg white

  Raw, fresh eggs

  ¾ cup or 182g

• Organic Coconut Flour

  Baker Josef's

  1 oz or 28g

• Prosciutto Cubetti

  Citterio

  5 oz or 140g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ¾ cup cherry tomatoes or 112g

Directions

1. Preheat oven to 375°F.
2. Melt coconut oil in a skillet. Cook chopped onion and garlic over medium heat until tender. Add mushrooms and spinach. Once cooked through and mushrooms are tender, set aside to cool.
3. In a mixing bowl, whisk eggs and egg whites together, adding coconut flour slowly. Whisk until blended. Add the cooled onion/mushroom/spinach mixture and stir until blended.
4. Spray a 12-cup muffin tin with nonstick spray. Use the prosciutto as the muffin cups, making sure the bottom is covered. Add about 1/3 cup of the egg mixture into each muffin cup. Top with halved cherry tomatoes (2 halves fit nicely in each).
5. Bake for 20-30 minutes, until fluffy and golden brown. Remove from muffin tin and let cool.

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