Preheat the oven to 350

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 2/3 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.