Zucchini and Prosciutto Egg Muffins
User Reviews
5
Zucchini and Prosciutto Egg Muffins
Description
This recipe begins by sautéing onion and garlic, then adding diced bell pepper, spinach, and parsley to soften the vegetables and release their flavors. The cooked vegetables are mixed into whisked eggs combined with coconut milk, salt, and pepper, along with thin slices of zucchini. Each muffin cup is coated with olive oil and lined with a slice of prosciutto, which crisps slightly during baking and adds a salty counterpoint to the soft egg and vegetables.
Baked at 350°F for about 20 minutes, the muffins firm up while retaining moisture from the coconut milk. The zucchini slices provide subtle texture and mild flavor, complementing the sweetness of the bell pepper and earthiness of the spinach and parsley. The prosciutto's saltiness enhances the overall flavor profile.
These egg muffins are ideal for meal prep or grab-and-go breakfasts, offering balanced protein and vegetables in a compact form. They can also be served as appetizers or light snacks alongside salad or bread.
If zucchini causes sogginess when reheated, substituting it with sturdier vegetables like asparagus, broccoli, or bok choy is recommended to maintain texture.
Ingredients
- 1 tbsp olive oil
- 1/2 onion finely diced
- 3 garlic minced, cloves
- 1 bell pepper finely diced
- 1 cup baby spinach roughly chopped
- 1/4 cup parsley roughly chopped, fresh
- 8 egg large
- 1/4 cup coconut milk or nut milk
- salt to taste
- black pepper to taste
- 2 zucchini thinly sliced, small
- 12 lices prosciutto
- olive oil to coat the muffin tin
Instructions
- 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.
Notes
- To prevent sogginess when reheating, replace zucchini with firmer vegetables such as asparagus, broccoli, or bok choy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 107kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 114mg | 38% |
| Sodium | 101mg | 4% |
| Potassium | 203mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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