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.