Ingredients
Method
- Preheat oven to 350° F. Line a muffin tin with 10 silicone or parchment paper liners. Place one piece of prosciutto in each silicone cup and form the prosciutto slice to the cup.
- Melt the coconut oil in a small skillet over medium heat. Add the onions and saute, stirring occasionally, until soft and translucent, about 7-10 minutes. Remove from heat.
- In a medium bowl, whisk the eggs. Add nut milk or water, fresh ground black pepper, and whisk until combined.
- Use a small spoon to distribute the onions evenly into the ten prosciutto cups. Distribute the egg mixture evenly over the onions. Bake at 350° F for 23-25 minutes, until eggs are set and are no longer jiggly.
Notes
Since I make these to prep for my breakfast for a few days, I definitely make sure the egg cups are good and cooked all the way through. If you plan to consume them all right after you bake them, it's okay to leave the centers a little jiggly, removing from the oven after about 20 minutes.