Makes 6 Medium Muffins
Egg muffins can look fancy or adorable, but either way - they're incredibly simple & delicious. This recipe is what I call The P.L.T. (prosciutto, lettuce & tomato), but really anything you like can happen here - spinach, feta & mushrooms is another favorite. Just sauté your faves, divide evenly among muffin tins, pour in beaten eggs - 30 minutes later brunch perfection!
3 slices prosciutto
1 T olive oil
1/2 yellow onion, chopped
2 medium tomatoes, sliced very thin
2 large handfuls baby arugula
12 eggs (6 whole + 6 whites only), beaten
1 t sea salt
2 T fresh chives, chopped
1 avocado, mashed
Preheat oven to 350.
On a parchment lined baking sheet, bake prosciutto slices for 15 minutes, flipping once half-way through. Chop when ready.
Meanwhile in a large skillet, heat oil and sauté onion for 2 minutes, add tomato and cook 2 minutes more. Add arugula to wilt.
Place eggs in a large bowl, add salt & chives. Beat until thoroughly combined.
Split vegetable mixture evenly between 6 muffin tins, top with chopped prosciutto and cover (3/4 the way up) with beaten egg.
Place in oven for 25 minutes.
Top with a bit of mashed avocado & a grind of freshly cracked pepper.