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


  • 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


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.

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