Prosciutto & Spinach Egg Muffins
These Prosciutto & Spinach Egg Muffins are a quick and easy recipe perfect for breakfast or a snack. They are packed with protein and flavor, making them a great option for a busy morning or a light meal. Enjoy them warm or cold, and they are perfect for meal prep too!
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Ingredients
eggs2
slice prosciutto, chopped1
handful baby spinach1
Salt
Pepper
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How to make Prosciutto & Spinach Egg Muffins
- Step 1
Preheat oven to 180°C.
- Step 2
Whisk eggs in a bowl and mix in prosciutto, spinach, salt, and pepper.
- Step 3
Pour the mixture into two greased muffin cups.
- Step 4
Bake for 15–18 minutes until firm.
- Step 5
Let cool slightly and enjoy warm or cold.
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Tips & Tricks
You can prepare these muffins in advance and store them in the refrigerator for up to 3 days. Reheat in the microwave for a quick breakfast.
Feel free to add other ingredients like cheese, diced vegetables, or herbs for extra flavor.
FAQS
Can I use a different type of meat instead of prosciutto?
Yes, you can substitute prosciutto with cooked bacon, ham, or turkey slices for a similar flavor.
Can I make these muffins dairy-free?
Yes, this recipe is already dairy-free as it does not include any dairy ingredients.
How do I store leftover egg muffins?
Store leftover egg muffins in an airtight container in the refrigerator for up to 3 days.
Can I freeze these egg muffins?
Yes, you can freeze them in an airtight container for up to 1 month. Reheat in the microwave or oven before serving.
What can I serve with these egg muffins?
You can serve them with a side of fresh fruit, toast, or a small salad for a complete meal.
Missy Robinson
(@missyrobinson)
Missy Robinson | Mental Health & Weight-Loss Mentor, Travel & Lifestyle Influencer in training. High-protein, low-carb meals that fuel transformation.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia