Prosciutto, Egg & Capsicum Muffins

PROSCIUTTO, EGG & CAPSICUM MUFFINS

{ HAVING A FEW KEY GO-TO MEALS AND SNACKS IS THE KEY TO MANAGING YOUR GLUTEN FREE DIET SUCCESSFULLY. THESE MUFFINS MAKE A GREAT MEAL WHILE ALSO BEING HANDY SNACKS TO TAKE WITH YOU. YOU’LL NEVER GET CAUGHT OUT WITH NOTHING TO EAT WITH THESE IN THE FRIDGE. }

Contributor: Rebecca Coomes

{ INGREDIENTS }

12 free range eggs

12 slices prosciutto, free from sugar and nitrates

1 red capsicum, diced

4 spring onions, green part only, sliced

1 tbs smoked paprika

Salt and pepper

Ghee, coconut oil or lard for greasing

{ METHOD }

Heat the oven to 180c.

Break the eggs into a bowl and whisk until combined.

Stir in the capsicum, spring onions, smoked paprika, salt and pepper.  Mix well.

Grease a large muffin tin with ghee, coconut oil or lard (see Page xx for lard recipe).  Wrap one slice of prosciutto around the edge of each muffin hole. Spoon in the egg filling so that each muffin hole has equal amounts of filling.

Bake in the oven for 20 minutes or until cooked through.

Remove from the oven and cool slightly before serving.

These can be eaten immediately or stored in the refrigerator for a snack.

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Categories: BREAKFAST.