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Prosciutto Egg Muffins
You can make these with whatever veggies you have on hand. My favorite variation is the one from www.nomnompaleo.com
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Prep Time
20
mins
Cook Time
20
mins
Total Time
40
mins
Course
Breakfast, Lunch
Servings
6
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
You can really add any veggies you like to these and you could eliminate the meat if you just want a veggie option.
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