Prosciutto and Veggie Egg Muffins (Whole30)

These prosciutto and veggie egg muffins are perfect for quick and easy Whole30 meal prep. Mix and match them with any of your favorite meats and vegetables.

Overhead shot of ingredients to make egg muffins

How to make egg muffins

This egg muffin recipe is so simple to make and is perfect for quick and easy meal prep.

  • Add the eggs, coconut milk, garlic powder, onion powder, salt and pepper to a large mixing bowl and whisk.
  • In a separate bowl, mix together the prosciutto, broccoli, mushrooms and bell peppers.

Overhead shot of muffin cups filled with meat and vegetables

  • Divide the mixture evenly between all 12 wells of the muffin pan, reserving some to put on top.

Overhead shot of meat and veggie egg muffins ready to go into the oven

  • Pour the egg mixture over top of the meat in veggies, filling each up about 3/4 of the way full.
  • Top each one with some of the remaining meat and vegetables.
  • Bake for 20 minutes

Close up overhead shot of a meat and veggie egg muffin

A quick and easy Whole30 breakfast recipe

Egg muffins are one of my favorite ways to meal prep. Within 30 minutes you can have breakfast made for the entire week. If you have ever done a Whole30, then you already know that the key to success is preparedness. Meal prep is one of the ways I stay prepared so I always have something on plan to grab for. If you are looking for more Whole30 keto recipes, you have come to the right place! – Read more: Keto Whole30 Recipe Index

Overhead Shot of a cooling rack lined with meat and veggie egg muffins

Delicious ways to mix up these Prosciutto and Veggie Egg Muffins

  • If you are not eating dairy free or doing a Whole30, add some cheese – Parmesan, sharp white cheddar, or gruyere are my favorite for egg muffins.
  • Mix and match the vegetables in this recipe. Use any combination of your favorite vegetables
  • Sub pancetta, bacon, sausage or any of your favorite meats for the prosciutto
  • Add a couple tablespoons of fresh pesto
  • Mix in, or top with some of your favorite hot sauce

Overhead Shot of a cooling rack lined with meat and veggie egg muffins

Check out some of my other favorite Whole30 recipes:

 

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Prosciutto and Veggie Egg Muffins (Whole30)

Close up overhead shot of a meat and veggie egg muffin
  • Author: Kyndra Holley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 egg muffins
  • Category: Breakfast
  • Method: Baking
  • Diet: Gluten Free

Ingredients

  • 10 large eggs
  • 1/3 cup coconut milk or almond milk (or heavy cream if not doing Whole30)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt (This is the only salt I use) code PEACE for 15% off
  • 1/2 teaspoon ground black pepper
  • 8 ounces diced prosciutto
  • 1 cup chopped broccoli
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped red bell pepper

Instructions

  1. Preheat the oven to 350°F. Prepare a 12 well muffin tin, a silicone muffin pan, or silicone muffin cups
  2. Add the eggs, coconut milk, garlic powder, onion powder, salt and pepper to a large mixing bowl and whisk.
  3. In a separate bowl, mix together the prosciutto, broccoli, mushrooms and bell peppers. Divide the mixture evenly between all 12 wells of the muffin pan, reserving some to put on top.
  4. Pour the egg mixture over top of the meat in veggies, filling each up about 3/4 of the way full.
  5. Top each one with some of the remaining meat and vegetables.
  6. Bake for 20 minutes.

Notes

net carbs per serving: 3g

Nutrition

  • Serving Size: 2 egg muffins
  • Calories: 257
  • Fat: 15.6g
  • Carbohydrates: 3.8g
  • Fiber: 0.8g
  • Protein: 23.5g

Keywords: keto recipes, paleo recipes, whole30 recipes, whole30 breakfast recipes, egg muffins

The post Prosciutto and Veggie Egg Muffins (Whole30) appeared first on Peace Love and Low Carb.

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