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Greatest plates · Breakfast
Zucchini and Prosciutto Egg Muffins
Prosciutto lines each cup, holding a filling of grated zucchini, spinach and capsicum set in egg. Savoury, low-carb and easy to take on the go.
Serves 12Prep 10 minCook 20 minBreakfastEgg
Containsegg
Inspired by a recipe from Downshiftology ↗
Protein 26%Carbs 9%Fat 65%
About 135 kcal a serve — 9 g protein, 3 g carbs, 10 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 12
Method
Preheat the oven
175°CPreheat the oven to 175°C (350°F) and lightly grease a 12-cup muffin tin with olive oil.
Sauté the veg
SautéHeat the olive oil in a pan over medium heat and sauté the onion and garlic for a minute. Add the capsicum, spinach and parsley and sauté for another 2 minutes, or until the spinach has wilted.
Into the panSauté →
3 min
Whisk the eggs
WhiskIn a mixing bowl, whisk together the eggs, coconut milk, salt and pepper until well combined.
In the bowlWhisk →
Combine everything
Mix allAdd the cooked veggies to the bowl along with the thinly sliced zucchini and stir everything together.
In the bowlStir in →
Line the tin
LineLine each greased muffin cup with one slice of prosciutto, pressing it against the sides to form a little cup.
In the muffin tinLine →
Fill and bake
20 minLadle the egg mixture into each prosciutto-lined cup and bake for 20 minutes, or until cooked through and set.
Cook's noteGo easy on the salt since the prosciutto is already salty — about 1/2 tsp is plenty.
Estimated per serve
135 kcal · 9 g protein · 3 g carbs · 10 g fatestimates, within ~10%
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