Ingredients
- 6 whole eggs
- 1/3 c. Egg whites
- 1/3 c. Coconut milk
- 2 oz. Prosciutto or lean ham, chopped
- 1/2 c. Chopped spinach
- 1/2-1 tbs. hot sauce
- 1 tsp. Salt
- Dash of pepper, Sunny Paris & paprika
- 6 Grape or cherry tomatoes, halved
- Coconut oil to prepare muffin cups
Preheat the oven to 350.
Prepare the muffin cups or tins by melting a little coconut oil & brush in inside of each making sure to coat completely.
Whisk together the egg whites, eggs, coconut milk, hot sauce, salt, paprika & pepper.
Divide the prosciutto & spinach among the muffin cups. Pour the egg mixture over. Don’t fill to the very top to allow the eggs to expand when they cook.
Bake for 25 minutes & check for doneness. They may need 5 minutes more but keep a close eye to avoid drying them out.
These make great meal prep & can be stored in a sealed container for up to 3 days.
