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; 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; 12 slices prosciutto; 3 garlic cloves, minced; 2 small zucchini, thinly sliced; 1 handful baby spinach, roughly chopped; salt and pepper, to taste; 1 tbsp olive oil

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

Mediterranean

Low Carb

Gluten Free

Lactose Free

gram

eggs

Fresh Vegetables

mini sweet pepper

Oils

milliliter

olive oil

onion

Non Dairy Milk

coconut milk

fresh parsley

Lunch Meat

prosciutto

garlic

zucchini

Baby Spinach

Seasonings

Salt & Pepper

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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Cheesy Savory Egg and Sausage Bites

Zucchini and Prosciutto Egg Muffins

Dairy

Produce

Baking Goods

Meat & Seafood

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