Easy Bake Egg Muffins

Paleo | Whole30 | Gluten-Free | Dairy-Free | Nut-Free

This is the quintessential Whole30 recipe. It’s easy to prepare, delicious, and makes for great leftovers. Not to mention they’re portable, which makes them great for meals on the go.

Serves 3 or 4

• 1 teaspoon extra-virgin olive oil, for greasing
• 6 slices prosciutto, halved
• 7 large eggs, beaten
• ½ red bell pepper, finely chopped
• ¼ cup chopped yellow onion (about ¼ medium)
• ½ teaspoon salt
• ¼ teaspoon lemon pepper

Preheat the oven to 350°F. Lightly grease the inside of 12 silicone muffin molds with the olive oil.

Place a piece of prosciutto into each prepared muffin mold (it’s okay if some hangs over the edges).

In a large bowl, stir together the eggs, bell pepper, onion, salt, and lemon pepper. Fill each muffin mold two-thirds of the way with the egg mixture.

Bake for 17 to 20 minutes, until cooked through. Let cool for 7 to 10 minutes. Unmold and serve. Store refrigerated in an airtight container up to 3 days.