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Paleo Snack Idea # 6 of 12 (more to follow)

Tuesday, January 24, 2023 9:19 AM

Not just for breakfast, muffin-tin egg cups make a great protein-packed snack anytime of the day. Simply add 8 organic pastured eggs to a large bowl and whisk in your cooked meat and toppings of choice. Pour the mixture into a well-greased muffin tin (liners may work even better) and bake for about 20 minutes at 305oF. Some of my favorite mix-ins include spicy bison chorizo or pork sausage, salsa, grilled veggies, and raw cheddar cheese. 
Here is a recipe for Prosciutto Egg Cups 
Ingredients; 
8 large, pastured eggs 
¼ cup organic coconut milk 
1 tbsp organic coconut flour 
2 cups organic spinach 
12 paper thin slices pastured prosciutto 
1 tbsp virgin coconut oil 
½ small organic onion, diced 
1 cup cherry tomatoes, halves
Instructions; 
1. Preheat oven to 350oF and line a muffin tin with liners 
2. In a safe, nonstick skillet, add the oil and heat over medium heat. Add the onions and sauté until translucent 
3. Add the spinach and sauté 2 minutes to wilt. Set vegetables aside to cool slightly 
4. In a medium bowl, whisk together the eggs and coconut milk. Add the coconut flour, a little at a time and whisk to combine. Mixture will thicken up a bit. Season with sea salt & pepper. Stir in vegetables. 
5. Line each muffin cup with a slice of prosciutto, taking care to cover the sides and bottom. Spoon batter into the prosciutto cups and top with cherry tomatoes 
6. Transfer to oven and bake 18-20 minutes