These Whole 30 friendly “muffins” are portable and protein-packed to get you through a long day. This recipe makes approximately 8 mouthwatering muffins.
- 8 large eggs
- 1 large garnet yam
- 1 cup shredded chicken
- ½ cup prosciutto, julienned
- ½ cup chopped Green Onion
- ½ cup chopped and seeded tomato (roma tomato)
- 1 Tbs. ghee
- kosher salt and black pepper to taste
In medium stock pot, bring salted water to boil. Peel and grate yam using large side of cheese grater, blanch in salted boiling water for 2 minutes until just tender. Drain well and pat dry with paper towels.
Whisk eggs, tomato and green onions together in bowl. Season to taste with salt and pepper.
Warm ghee and coat inside of muffin tins.
Divide cooked yam into muffin tins and use fingers to press into the corners and create a crust in each cup. Evenly divide chicken and prosciutto between cups. Pour in egg mixture and give a gentle stir with a spoon to mix meats and egg. Bake at 350 degrees for 14-18 minutes, until set firm.