Recipe- Healthy And Tasty 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!

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.