Prosciutto, egg and capsicum muffins

Meal Type:
Diet Type: , ,
Cooking Time:

Prep: 10 mins

Cook: 20 mins

Yields: 4 snack size servings

Having a few key go-to meals and snacks is the key to managing your SIBO diet successfully. These muffi ns make a great meal while also being handy snacks to take with you. You’ll never get caught out with nothing to eat with these in the fridge.

Prosciutto And Capsicum Muffins
Imperial
Metric

Ingredients

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    12 free-range eggs

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    1 red pepper, diced

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    4 scallions, green part only, sliced

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    1 tbs smoked paprika

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    Salt and pepper

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    Ghee, coconut oil, or lard for greasing (see recipes, pages 132-133)

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    12 slices prosciutto, free from sugar and nitrates

Method

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    Heat the oven to 350ºF.

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    Break the eggs into a bowl and whisk until combined.

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    Stir in the capsicum, spring onions, smoked paprika, salt and pepper. Mix well.

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    Grease a large muffi n tin with ghee, coconut oil or lard (see Page 127 for lard recipe). Wrap one slice of prosciutto around the edge of each muffi n hole. Spoon in the egg fi lling so that each muffi n hole has equal amounts of fi lling.

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    Bake in the oven for 20 minutes or until cooked through.

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    Remove from the oven and cool slightly before serving.

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    These can be eaten immediately or stored in the refrigerator for a snack.

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