9/13/2020 Zucchini and Prosciutto Egg Muffins - Downshiftology

Zucchini and Prosciutto

Egg Muffins
Egg muffins make for a deliciously healthy
breakfast. These egg muffins can also be made
ahead and refrigerated or frozen.

PREP TIME: 10 mins COOK TIME: 20 mins

TOTAL TIME: 30 mins
COURSE: Breakfast CUISINE: American

5 from 13 votes

KEYWORD: breakfast egg muffins, egg muffin recipe, egg muffins, muffin tin eggs
SERVINGS: 12 muffins CALORIES: 107kcal AUTHOR: Lisa Bryan

Ingredients
1 tbsp olive oil
1/2 onion finely diced
3 garlic cloves minced
1 bell pepper finely diced
1 cup baby spinach roughly chopped
1/4 cup fresh parsley roughly chopped
8 large eggs
1/4 cup coconut milk or nut milk
salt and pepper to taste
2 small zucchini thinly sliced
12 slices prosciutto
olive oil to coat the muffin tin

Instructions
1. Preheat the oven to 350 degrees fahrenheit.
2. Heat the olive oil in a pan on medium heat and sauté the onion and garlic for a minute. Add
the sweet pepper, spinach and parsley and sauté for another 2 minutes or until the spinach
has wilted.
3. In a mixing bowl, whisk together the eggs, coconut milk and salt and pepper. When the
veggies have finished cooking add them to the bowl along with the sliced zucchini and stir
together.
4. Grease a muffin tin with olive oil and line each muffin tin cup with one slice of prosciutto.
5. Ladle the egg mixture into each muffin cup and bake for 20 minutes, or until cooked through.
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9/13/2020 Zucchini and Prosciutto Egg Muffins - Downshiftology

Notes
If you're concerned about these becoming soggy when reheated, just swap the zucchini for
another vegetable, like asparagus, broccoli or bok choy.

Nutrition
Serving: 1muffin | Calories: 107kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 3g |
Cholesterol: 114mg | Sodium: 101mg | Potassium: 203mg | Sugar: 1g | Vitamin A: 875IU | Vitamin C:
21.5mg | Calcium: 29mg | Iron: 1mg

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