Prosciutto, Kale, and Tomato Egg Cups

One of my favorite breakfasts to bring to work is the famous "egg cup". Looks like a muffin, tastes like a quiche/fluffy omelette. You can do literally ANYTHING to these bad boys. Add any vegetables, meat, or cheese that you want. I think I've given the versatility speech before on these egg cups, but I was pretty dang proud of the ones that I made this past weekend. 

Everyone (or me at least) loves a good piece of Prosciutto every now and then. Most of the time, I use ham for these cups, but Prosciutto is one of my favorite meats so I decided to switch it up this time. Rather than dicing it up, I thought it would be fun to make the slices into actual cups. It turned out to be one of the best ideas I've had in a while! The part of the meat that sticks up above the muffin tin gets extra crispy like bacon. It's the perfect saltiness, and I once again boosted the nutrient content by loading the cups with kale and tomato, as well as mixing it up with half whole eggs and half egg whites.

These little cups make for a great weekday breakfast at work. I can throw them in a container and pop them out of the fridge when I'm ready to eat them. They're easy to hold, don't require utensils, and absolutely delicious. I can eat them for an entire week and not get sick of them, and as a matter of fact... be sad when they're gone. You can also add whatever toppings your heart desires when you're ready to eat them. Some examples are hot sauce (my favorite), diced avocado or guacamole, or salsa.

gluten free

ingredients:

4 whole eggs

4 egg whites

2 cups kale, stems removed and chopped into small pieces (you can do this quickly/roughly with a sharp knife)

1/2 beefsteak tomato, diced into small pieces

1/4-1/2 cup organic shredded mozzarella

onion powder

garlic powder

salt 

pepper

red pepper flakes 

10 slices Trader Joe's lightly smoked Prosciutto

splash of coconut milk, almond milk, or regular dairy milk

directions: preheat oven to 350 degrees. spray a muffin tin generously with non-stick cooking spray. in a large bowl, whisk together the 4 eggs and 4 egg whites with the coconut milk. whisk until the whites and the yolks are completely combined. add in onion powder, garlic powder, salt, pepper, and red pepper flakes to your preference; i rarely measure these. add in the chopped kale and the shredded mozzarella, and stir to combine. line each muffin cup with a whole piece of the Prosciutto. you can fold it over itself/on the bottom, and don't worry about making sure the entire piece is IN the cup. if it sticks out, it will get crispy and delicious. once the ham is in all of the cups, scoop the egg mixture into each cup evenly; I was able to get 10 egg cups with this egg mixture. top each cup with a few pieces of tomato. bake for about 20 minutes, or until the egg cups do not jiggle when shaken. let them cool for a few minutes before removing from the muffin tin, and place on a metal rack to cool. store in the refrigerator and eat hot or cold (i prefer cold!)