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Paleo Kale and Chives Egg Muffins


  • 6 eggs
  • 1/2 cup almond or coconut milk
  • 1 cup kale, finely chopped
  • 1/4 cup chives, finely chopped
  • salt and pepper to taste
  • 8 slices of prosciutto (optional)


1. Preheat oven to 350°F. Whisk the eggs and add in the chopped kale and chives. Also add in the almond/coconut milk, salt, and pepper. Mix well.

2. Grease 8 muffin cups with coconut oil or line each cup with a prosciutto slice. Divide the egg mixture between the 8 muffin cups. Fill only 2/3 of each cup as the mixture rises when it's baking.

3. Bake in the oven for 30 minutes. Let cool a few minutes and then lift out carefully with a fork.

Adapted from Ancestral Chef

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