Prosciutto Egg Muffins

Weekday breakfasts on the Whole30 can get boring. Usually I make hard boiled eggs with a little bit of Wholly Guacamole. It’s the best I can do most days.

But some days I feel adventurous (and obviously tired of hard boiled eggs) so I whip up some egg muffins.

And these beauties are perfect in every way.

You don’t need much to make it happen. Just a package of Applegate Prosciutto (check your labels), eggs, coconut oil, salt and pepper. You could add in tomato and basil. Or peppers and onions. But I just went classic.

Everybody likes eggs and ham.


Line the muffin tin with a piece of prosciutto. Crack an egg into the muffin tin. Sprinkle with salt and pepper. Not much salt since the prosciutto is pretty salty. But you need a little to season the egg.

Bake in a 400 degree oven for 15 minutes.


The end result are gorgeous egg muffins with a crispy prosciutto cup. That’s pretty hard to beat. I bet we will have these egg muffins a few times during this round of Whole30.

What are your favorite breakfast treats?

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