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!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat oven to 180°C.
Whisk eggs in a bowl and mix in prosciutto, spinach, salt, and pepper.
Pour the mixture into two greased muffin cups.
Bake for 15–18 minutes until firm.
Let cool slightly and enjoy warm or cold.
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.
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 | Mental Health & Weight-Loss Mentor, Travel & Lifestyle Influencer in training. High-protein, low-carb meals that fuel transformation.
