MORE COMMUNITY TIPS
Prosciutto, Egg and Capsicum Muffins (Gluten-Free)
A great gluten-free snack thats perfect for when you’re on the go.
Contributor: Yum. Gluten Free, Rebecca Coomes
Ingredients
- 12 free range eggs
- 12 slices prosciutto, free from sugar and nitrates
- 1 red capsicum, diced
- 4 spring onions, green part only, sliced
- 1 tbs smoked paprika
- Salt and pepper
- Ghee, coconut oil or lard for greasing
Method
Heat the oven to 180c.
Break the eggs into a bowl and whisk until combined.
Stir in the capsicum, spring onions, smoked paprika, salt and pepper. Mix well.
Grease a large muffin tin with ghee, coconut oil or lard (see Page xx for lard recipe). Wrap one slice of prosciutto around the edge of each muffin hole. Spoon in the egg filling so that each muffin hole has equal amounts of filling.
Bake in the oven for 20 minutes or until cooked through.
Remove from the oven and cool slightly before serving.
These can be eaten immediately or stored in the refrigerator for a snack.
Rebecca Coomes is the creator of the Healthy Gut. A passionate cook and educator, she is the author of SIBO Summer Cookbook and SIBO Family Favourites Cookbook, and the host of the SIBO Cooking Show.
SUBSCRIBE to our news letter for product updates, special offers and gluten science news
