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

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

Oils

milliliter

olive oil

Fresh Vegetables

gram

mini sweet pepper

Lunch Meat

prosciutto

onion

Non Dairy Milk

coconut milk

fresh parsley

Seasonings

Salt & Pepper

eggs

zucchini

garlic

Baby Spinach

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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Zucchini and Prosciutto Egg Muffins

Baking Goods

Produce

Meat & Seafood

Dairy

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