Name: Zucchini and Prosciutto Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 large eggs; 1 small sweet pepper, finely diced; 1 tbsp olive oil; olive oil to coat the muffin tin; 1/2 onion, finely diced; 1/4 cup coconut milk or nut milk; 1/4 cup fresh parsley, roughly chopped; salt and pepper, to taste; 12 slices prosciutto; 3 garlic cloves, minced; 1 handful baby spinach, roughly chopped; 2 small zucchini, thinly sliced

Egg Muffin

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

Eggs

Gluten Free

Lactose Free

Mediterranean

Low Carb

gram

eggs

Fresh Vegetables

mini sweet pepper

Oils

milliliter

olive oil

onion

Non Dairy Milk

coconut milk

fresh parsley

Seasonings

Salt & Pepper

Lunch Meat

prosciutto

garlic

Baby Spinach

zucchini

Vitamin D

Vitamins

Iodine

Minerals

Trans fatty acids

Selenium

Beta-cryptoxanthin

Alpha-carotene

Vitamin A

Cholesterol

Copper

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Water

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Lutein+zeaxanthin

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Zinc

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Delicious Veggie-Packed Breakfast Egg Muffins

Zucchini and Prosciutto Egg Muffins

Dairy

Produce

Baking Goods

Meat & Seafood

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