Recipe- Enjoy Your Breakfast With Zucchini And Prosciutto Egg Muffins

Egg muffins are a healthy, simple and tasty way to enjoy breakfast. They’re also extremely versatile in terms of ingredients.

But one of my favorite combinations is this one – egg muffins packed with zucchini and wrapped in prosciutto. It’s also paleo, low-carb and keto friendly. The perfect grab and go healthy breakfast recipe! If you want a breakfast recipe that’s low in carbs, packed with protein and easy to make, it doesn’t get much better than egg muffins. You know I love eggs and I usually default to poached eggs or hard and soft boiled eggs. But eggs muffins keep things interesting because the flavor combinations are endless.

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

Method

* Preheat the oven to 350 degrees fahrenheit.

* 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.

* 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.

* Grease a muffin tin with olive oil and line each muffin tin cup with one slice of prosciutto.

* Ladle the egg mixture into each muffin cup and bake for 20 minutes, or until cooked through.