12 slices prosciutto (I use Citterio – the only ingredients are pork and salt)
24-36 quail eggs
Salt to taste
(Optional) Hard cheese, such as cheddar or Parmesan
Preheat oven to 400° F. Grease a muffin tin (I use ghee, butter, or leftover animal fat from previous culinary endeavors).
Fold each slice of prosciutto in half and place in the bottom of the pan.
Crack 2-3 quail eggs into each prosciutto cup.
Sprinkle with salt to taste, and grate cheese over the top of each cup if desired.
Bake the “muffins” for 10-15 minutes, depending on how set you prefer your yolks. When I’m frying eggs, I like them to be a bit runny, but for this recipe I like them set as you can see below, so I typically leave the “muffins” in the oven for closer to the 15 minute mark. Allow to cool for five minutes before removing from pan with a knife. Enjoy!
(When made with three quail eggs and no cheese)
Per cup: 92 calories / 1g carbohydrate / 6g fat / 10g protein
This easy breakfast or snack fits perfectly into a low carb, keto, or carnivore lifestyle and simplify meal prep and portion control. Small eggs, big benefits! Show and tell us how you use quail eggs in your healthy lifestyle in the comments below or on our Facebook and Instagram pages.