Prosciutto Egg Muffins

A high protein, low carb meal for any time of the day. They are great as a lunchbox snack too.

Tip: Feel free to add any other ingredients like capsicum or even leftover veggies.

Note: We use Fratelli Beretta prosciutto for this recipe as the only ingredients are pork and salt, it is not processed and has no added nitrates.

Prep time: 5 mins
Cook time: 15 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 eggs

cracked black pepper & sea salt to taste

1 pinch of garlic powder

1 pinch of paprika

2 slices of prosciutto

1/2 cup of baby spinach leaves (10g)

1/2 long green shallot/scallion, sliced

1/2 long red chilli, sliced

Method

Pre-heat oven to 200°C.

Whisk eggs and spices together, season with a little salt and pepper.

Grease 2 muffin holes with a little oil or butter then place 1 prosciutto slice in each, wrapping around to cover and line the entire cup, cutting to suit if needed.

Line the cups with spinach leaves then place the sliced shallots and chillis in the cups.

Pour egg mix in evenly between the two and bake for 10-12 minutes or until set and completely cooked through

Serve alone or with a green salad.

Calories: 182
Protein: 18.1
Carbs: 0.5
Fibre: 0.9
Fat: 13

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