Prosciutto Egg Cups - the Evo way:

Sauté onions, mushrooms, and tomatoes in some coconut oil until the onions are soft
Add spinach to the pan until it is wilted and then remove from heat
In a small bowl, beat 5 eggs with a fork, season with salt and pepper, and add to the pan
Grease a muffin tray with butter or coconut oil
Fold one slice of prosciutto into each cup and mold it around until it fits snugly
In 6 of the cups, spoon some of the sautéed and egg mixture from the pan into each  of these cups until they're almost full
In the remaining 6 cups, crack a whole egg into each, drop in half of a cherry tomato, and season
Bake in a preheated oven at 390ºF for about 15 minutes or until set and starting to brown on top
Allow to cool slightly then run a knife around the side to remove each egg cup from the pan
Serve or once completely cooled store in an airtight container for later use
Variations: the fillings could include cheese, smoked salmon, onions, bell pepper, broccoli, and so on - enjoy!



12 prosciutto slices (this recipe assumes 12 cup muffin tray) 
11 organic eggs
1 onion, chopped
½ cup chopped mushrooms
2 cups fresh spinach
4-5 sun dried tomatoes
Handful of cherry tomatoes, cut in half
Salt and black pepper