Whole30 Prosciutto, Pepper, Mushroom Egg Muffins

1 Preheat oven to 325F.
2 Preheat non-stick skillet over medium heat. Add EVOO and prosciutto. Cook until crispy (approximately 6-8 minutes). Transfer cooked prosciutto to plate and set aside.
3 To the skillet, add the mushrooms and bottom halves of the green onions. Cook approx. 4-5 minutes or until mushrooms have softened. Add red bell peppers and season with freshly-cracked black pepper. Cook additional 4-5 minutes. Add chili flakes and cook additional 60 seconds.
4 Return cooked prosciutto to skillet and toss to combine. Set mixture aside and let cool.
5 Crack eggs into a large mixing bowl. Add coconut milk and whisk until thoroughly combined and smooth.
6 Place a 12-cup muffin tin over a rimmed baking sheet to catch any spills. Using a spoon, equally distribute the prosciutto and veggies mixture into the individual muffin cups. Ladle in the egg mixture overtop. Garnish each muffin with the sliced green onion tops.
7 Transfer muffin tin to oven and bake approx. 25 min or until you can insert a cake tester (or toothpick) and it comes out clean.
8 Serve on its own or with compliant hot sauce, salsa, aioli or guacamole.