12 Servings 30 min Cook
2 Tbsp Coconut Oil
1/2 Medium (2-1/2" dia) Onions
3 Cloves, minced Garlic
1 Cup sliced Mushrooms
2 Cup Spinach
4 Large Egg
3/4 Cup Egg White
1 Oz Organic Coconut Flour
5 Oz Prosciutto Cubetti
3/4 Cup cherry tomatoes Cherry Tomatoes
Preheat oven to 375 degrees F.
Melt coconut oil in skillet.
Cook chopped onion and garlic over medium heat until tender, then add mushrooms and spinach.
Once cooked through and mushrooms are tender, set to side to cool.
In a mixing bowl, whisk eggs and egg whites together adding coconut flour slowly.
Whisk until blended.
Add the cooked onion/mushroom/spinach mixture and stir until blended.
Spray 12 muffin tray with non-stick spray.
Use the prosciutto as the muffin cups, making sure the bottom is covered.
Add about 1/3 cup of egg mixture into each muffin.
Top with halved cherry tomatoes (2 halves fit nicely in each)
Cook for 20-30 minutess, until fluffy and golden brown.
Remove from muffin tray and let cool.