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+ servings

Paleo Whole30 Pesto Prosciutto Egg Wraps

Servings: 8 wraps


  • 12 large eggs
  • 1/2 cup paleo pesto
  • ghee or oil of choice for cooking
  • 22-24 slices prosciutto (2 packs)


  • Crack the eggs in a large bowl and stir in the pesto. Whisk until well combined. Add ghee (or preferred fat) to a large skillet and turn the heat to medium. Pour in the egg mixture and cook until done, stirring regularly, about 5 minutes. Take off heat. 
  • Line a sheet tray with parchment paper. Lay 3 pieces of prosciutto together, slightly overlapping to form a tortilla-like base. You should get 8 total. Divide egg mixture evenly between all the prqoscuitti wraps. Fold the meat around the eggs and lay seam side down. 
  • Cook in an air fryer for 8 minutes, flipping half way through. (For this I lined a 8x8 pan with parchment paper and placed them on that.) OR Preheat the oven to 375° and bake 16-18 minutes, flip over and bake 5 more minutes. 
  • These can be prepared and baked the morning of serving.