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(P) Zucchini And Prosciutto Egg Muffins

(P) Zucchini And Prosciutto Egg Muffins

By: Rachel's Tea



12 Muffins
Bake Time
  • Olive oil 1 tbsp
  • Onion, finely diced 1/2
  • Garlic cloves, minced 3
  • Small sweet pepper, finely diced 1
  • Handful baby spinach, roughly chopped 1
  • Fresh parsley, roughly chopped 1/4 cup
  • Large eggs 8
  • Coconut milk or nut milk 1/4 cup
  • Salt to taste
  • Pepper to taste
  • Small zucchini, thinly sliced 2
  • Prosciutto 12 slices
  • Olive oil to coat the muffin tin

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Note: Per serving: 124 calories; 7.0 g fat(4.0 g sat); 2.0 g fiber; 9.0 g carbohydrates; 7.0 g protein; 44.0 mcg
folate; 22 mg cholesterol; 3.0 g sugars; 0.0 g added sugars; 508.0 IU vitamin A; 22.0 mg vitamin C; 167.0 mg
calcium; 1.0 mg iron; 432 mg sodium; 330.0 mg potassium
Nutrition Bonus: Vitamin C (37% daily value)
Carbohydrate Servings: ½ 

For A Delicious Breakfast!


  1. Preheat the oven to 350 degrees fahrenheit.
  2. Heat the olive oil in a pan on medium heat and sauté the onion and garlic for a minute. Add the sweet pepper, spinach and parsley and sauté for another 2 minutes or until the spinach has wilted.
  3. In a mixing bowl, whisk together the eggs, coconut milk and salt and pepper. When the veggies have finished cooking add them to the bowl along with the sliced zucchini and stir together.
  4. Grease a muffin tin with olive oil and line each muffin tin cup with one slice of prosciutto.
  5. Ladle the egg mixture into each muffin cup and bake for 20 minutes, or until cooked through.

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