Preheat the oven to 350 F (175 C).
Whisk the eggs and add in the chopped kale and chives.
Also add in the
almond/coconut milk, salt, and pepper.
Mix well.
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 ⅔ of each cup as
the mixture rises when it’s baking.
Bake in oven for 30 minutes.
Let cool a few minutes and then lift out carefully with a fork.
Note that the
muffins will sink a bit