Baked Egg Cups; 

https://healinggourmet.com/healthy.../prosciutto-egg-cups/ 

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