Breakfast Egg Bites
These delicious, savory, and nutrient dense breakfast egg bites will help you start your day off right. Make a batch for the week and keep in an air tight container. Steam or pop in the microwave with a damp paper towel for 45 seconds.
Ingredients
- 6 Pasture raised eggs I prefer Happy Eggs Co.
- 5 oz Prosciutto
- 1/2 Yellow Onion diced
- 1/2 pound Shiitake Mushrooms or whatever you have on hand
- 3 cloves Garlic minced
- 3 tbsp Coconut Oil Avocado, Extra Virgin Olive Oil will work too
- 8 Cherry Tomatos halved
- Salt
- Pepper
- 1/4 cup Coconut Milk
- 2 tbsp Coconut flour
Instructions
- Preheat oven to 375 F
- In a medium to large cast iron pan melt 2 tablespoons of coconut oil
- Add in onions and cook till clear and slightly browned (about 5 minutes)
- Dice up your mushrooms and mince the garlic
- Add mushrooms and garlic to pan
- Salt and pepper to taste (I use about 2 pinches of each)
- Cook well and turn off heat to cool mixture
- Use remaining oil to grease a muffin tin and set aside
- In a large bowl crack the eggs and whisk well
- Add coconut milk and flour and whisk well
- Add in the onion, mushroom, garlic mixture into the egg batter and mix well
- Line your greased muffin tin with prosciutto making sure to cover the bottom and sides.
- Pour in your batter just under the top of each muffin tin
- top with Cherry Tomatoes
- Bake for about 20 minutes on the middle rack. Rotate the pan at half way point (10 minutes) keeping an eye on the egg bites.
- Remove the pan and allow to cool a bit before transferring the egg bites to a wire rack to cool.
