These little suckers are so yummy! I’m not the biggest fan of eggs which is a bummer because they are SO good for you! Not only are they a great source of protein but they’re packed with vitamins and have been linked to reducing the risk of heart disease. These egg muffins are so tasty, they may turn me into an egg eater!

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Ingredients:

• 12 eggs
• 2 bell pepper
• 1 large onion
• 12 strips of prosciutto
• 1.25 lb linked chorizo (or ground chorizo if you can find it)
• Dash of cayenne pepper, salt, and black pepper
• Dash of Almond milk (or whatever milk you’re comfortable with)
• 1 TBS Olive Oil or ghee
• Optional: Hot sauce

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What to do:

• Preheat oven to 375 degrees
• Dice onion and bell pepper into small pieces
• In a large skillet, heat olive oil (or ghee) until warm
• Add onions and peppers and sautee for 5 to 10 minutes and set aside in a bowl
• Remove the casings from the links of chorizo and add meat into the same large skillet
• Brown the chorizo breaking it up into small pieces until it is a dark orange color and most of the juices has dissipated; add meat to same bowl as veggies
• In a separate bowl, whisk together eggs; add salt, pepper, and cayenne pepper, and a dash of milk and mix up
• Add egg to veggie/meat mixture and mix well
• Cut each prosciutto in half and line muffin tins with the strip pushing the prosciutto around to cover the whole bottom
• Pour egg mixture in muffin tins and bake 18-20 minutes
• Enjoy with your favorite hot sauce if you’re feeling spicy