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What’s cookin’ good-lookin’? 😉 Are you ready to make some BOMB Whole30-compliant, Paleo-friendly Prosciutto Eggy Breakfast Cups?!
Seriously, they're pretty amazing. Super easy to make and super tasty! And they're perfect for breakfast, brunch, and (my favorite meal) breakfast-for-dinner. These cups are also great to make ahead as part of your meal prep for grab-and-go food-fuel.
But first, a little eggy talk...
Have you ever thought about where your eggs come from? 🤔 Well…from chickens. Duh. 🐔
But, did you now the way the chickens are raised and cared for can have a HUGE impact on the nutritional value and flavor of the eggs?
I recommend getting local and fresh when possible - farmer’s markets are great! When that’s not an option, read your labels! Egg carton labeling can be SUPER confusing - make sure to look for pasture-raised eggs!
Pasture-raised eggs come from chickens that get fresh air, sunlight, plenty of space to room, and a more natural diet. This makes a HUGE difference!
Let me break it down for you...
Compared to a other eggs at the grocery store, pasture-raised eggs contain 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more Vitamin A, 2 times more omega-3 fatty acids, 3 times more Vitamin E, and 7 times more beta carotene!
Someday I’ll have my little homestead in the hills where I will raise my own chickens - a boy can dream! ☺️💭👨🏼🌾🐔 But until then, I’ll be reading my labels. 🕵🏼🥚
whole30/paleo prosciutto eggy breakfast cups
Makes 6 servings
6 pasture-raised eggs (fresh and local is best! Vital Farms is my go-to brand)
6 slices of prosciutto (read your labels)
1/2 cup riced broccoli (you can get it pre-made from Trader Joe's, or simply chop up your own)
1/2 cup roasted sweet potato, cubed
1/8 cup diced red onion
1/8 cup diced mushroom
pink Himalayan salt and black pepper
baby kale (for garnish)
Preheat the oven to 350. Prepare your 6-cup muffin tin. Grease the tin with your cooking fat of choice, and place the prosciutto in the cups, making sure the cups are completely covered.
Prep the veggies! On the stovetop, add 1 tbsp of ghee to a pan. Add the diced onion. Sauté until carmelized. Add in the diced mushroom and roasted sweet potato cubes (this recipe calls for sweet potato that has already been cooked).
In a bowl, whisk your pasture-raised eggs. Add in salt and pepper.
It's time to fill the cups! In the bottom of the cup, place a thin layer of riced broccoli. Spoon in the veggie sauté, and then fill the rest of the cup up with the whisked egg. Sprinkle with fresh thyme and add a sprig of baby kale for garnish.
Bake for 25-30 min. I recommend placing a cooking sheet beneath the muffin tin, just in case there are any drippings. The Prosciutto Eggy Breakfast Cups are done once the egg mixture is solid. Once done, loosen the the cups from the tin my using a butter knife, going around the edge of the Prosciutto Eggy Breakfast Cups. If properly greased, they should should easily pop out.
Serve immediately with a side of your choice: smashed avocado, fresh fruit, or a breakfast salad are all great pairings and make for an awesome Whole30-compliant, Paleo-friendly meal no matter the time of day. Breakfast, brunch, lunch, breakfast-for-dinner...this dish is a winner! Or refrigerate and incorporate into your weekly meal planning.
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