Zucchini And Prosciutto Egg Muffins

Egg cakes are a wholesome, simple and tasty way to revel in breakfast. They’re also extremely flexible in terms of substances.

however certainly one of my favored combinations is this one – egg desserts full of zucchini and wrapped in prosciutto. It’s also paleo, low-carb and keto pleasant. an appropriate snatch and move wholesome breakfast recipe!

if you need a breakfast recipe that’s low in carbs, packed with protein and smooth to make, it doesn’t get much better than egg cakes.  i really like eggs and i normally default to poached eggs or tough and tender boiled eggs. but eggs truffles preserve things interesting due to the fact the flavor combos are infinite.

  • 1 tbsp olive oil
  • 1/2 onion, finely diced
  • three garlic cloves, minced
  • 1 bell pepper, finely diced
  • 1 cup toddler spinach, kind of chopped
  • 1/4 cup clean parsley, more or less chopped
  • 8 massive eggs
  • 1/4 cup coconut milk, or nut milk
  • salt and pepper, to flavor
  • 2 small zucchini, thinly sliced
  • 12 slices prosciutto
  • olive oil to coat the muffin tin

  1. Preheat the oven to 350 degrees fahrenheit. 
  2. warmth the olive oil in a pan on medium warmness and sauté the onion and garlic for a minute. upload the sweet pepper, spinach and parsley and sauté for every other 2 mins or until the spinach has wilted. 
  3. In a mixing bowl, whisk collectively the eggs, coconut milk and salt and pepper. whilst the greens have finished cooking upload them to the bowl together with the sliced zucchini and stir collectively. 
  4. Grease a muffin tin with olive oil and line each muffin tin cup with one slice of prosciutto. 
  5. Ladle the egg aggregate into every muffin cup and bake for 20 mins, or until cooked via.