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Prosciutto Egg Cups

Ingredients

• 8 large pastured eggs
• 1/4 cup organic coconut milk
• 1 Tbsp Bob’s Red Mill Organic Coconut Flour
• 2 cups organic spinach
• 12 paper thin slices pastured prosciutto
• 2 Tbsp virgin coconut oil
• 1/2 small organic onion, diced
• 1 cup cherry tomatoes, halved

Instructions

1. Preheat oven to 375 F 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 saute until translucent.
3. Add the spinach and saute 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 wit salt and pepper. Stir in vegetables.
5. Line each muffin cup with a slice of proscuitto, taking care to cover the sides and bottom.Spoon batter into the proscuitto cups and top with cherry tomatoes.
6. Transfer to oven and bake 18-20 minutes.