Zucchini and Prosciutto Egg Muffins
Egg muffins are a healthy, simple and tasty way to enjoy breakfast. Today’s recipe is packed with veggies and is dairy-free, paleo and whole30-friendly.
Did you guys have a good Christmas? Mine was fab with lots of family time, drone flying (my nephews) and Pictionary playing. Holidays are always about the board games.
I’ve got lots of exciting things coming with the new year, but right now I’m nursing a cold – boo. I came down sick literally the day after Christmas and I’m trying my darnedest to nip it in the bud. It’s a good thing that New Year’s ushers in healthy recipes, because I’m all about nourishing my body right now. Sayonara sweets and desserts (well, at least for a few weeks….until Valentine’s – ha).
In addition to drinking my fave herbal teas, gargling with salt water and resting, I’ve been eating ALL the vegetables. Nutrient-packed, body-detoxifying veggies. And to switch things up, I decided to stuff all those veggies into healthy egg muffins…wrapped in oh so tasty prosciutto. Yep, breakfast is done and done for a couple days.
Egg muffins are easy to make, delicious, perfectly portioned, transportable and super versatile. Today, I’m filling mine with zucchini (you guys know I love zucchini), onion, garlic, sweet pepper, spinach and parsley, but feel free to get creative with what you’ve got in your fridge. There’s lots of options when it comes to making healthy egg muffins.
So here’s what you do. Sauté the onion and garlic for a minute, then add the diced sweet pepper, spinach and parsley and stir until the spinach has wilted. While that’s sautéing, whisk together your eggs, coconut milk, salt and pepper in a bowl and line a muffin tin with slices of prosciutto. Tip on the prosciutto – make sure to look at the ingredients and steer clear of packages with added nasties, like refined sugar, caramel coloring, nitrates and nitrites.
Use a mandoline to thinly slice two small zucchini, add the slices to your egg mix and give it a stir. Then, ladle out portions of the egg veggie goodness into your prosciutto-lined muffin tin and cook for 20 minutes. Your healthy egg muffins will be done (and devoured) and your kitchen will smell amazing.
You can store these egg muffins in the fridge for 3-4 days, or you can freeze them for several weeks. If you freeze your egg muffins, just place them in the fridge the day before eating so they can thaw. Then, microwave them for 30-45 seconds to warm up.
Zucchini and Prosciutto Egg Muffins
Egg muffins make for a deliciously healthy breakfast. These egg muffin cups can also be made ahead and refrigerated or frozen.
- 1 tbsp olive oil
- 1/2 onion, finely diced
- 3 garlic cloves, minced
- 1 small sweet pepper, finely diced
- 1 handful 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
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.
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