Prosciutto Egg Muffins

Prosciutto Egg Muffins

You can make these with whatever veggies you have on hand. My favorite variation is the one from
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Lunch
Servings 6 servings


  • 2 tbsp coconut oil
  • 1/2 cup white onion chopped
  • 3 cloves garlic minced
  • 1/2 cup mushrooms chopped
  • 1 8 oz bag frozen spinach thawed and squeezed dried (important to get water out)
  • 9 egg if you have egg whites you can use 6 eggs & 4 egg whites
  • 1/4 cup coconut milk or whole milk
  • 2 tbls coconut flour
  • 5 oz prosciutto I buy mine at Costco and it keeps well to mix in leftovers with roasted veggies later in the week
  • sea salt to taste
  • pepper to taste


  • Preheat oven to 375
  • Put coconut oil and chopped veggies in pan and sauté until mushroom moisture evaporates, season with salt & pepper
  • Beat eggs with coconut flour and milk then add cooled sautéed veggies and spinach to combine
  • Any remainder oil from pan can be brushed into muffin tins before you place ½ or a full slice (up to you)of prosciutto to form the muffin ‘wrapper’
  • Spoon egg mixture into prosciutto lined muffin tin
  • Bake for 20 minutes or until they come out clean in the middle with a knife.


You can really add any veggies you like to these and you could eliminate the meat if you just want a veggie option.
Tried this recipe?Let us know how it was!