A pleasant, easy, and healthful way to have breakfast is with egg muffins. They may be made with a huge variety of components.
I have to admit, I'm a huge fan of eggs. Whether they're poached, boiled, or scrambled, I can't get enough of them. But when it comes to breakfast, one of my favorite ways to enjoy them is in the form of egg muffins. Not only are they easy to make, but they're also low in carbs, high in protein, and the flavor combinations are endless. But there's one combination that I keep coming back to - egg muffins packed with zucchini and wrapped in prosciutto.
This recipe is not only delicious, but it's also paleo, low-carb, and keto-friendly, making it the perfect grab-and-go healthy breakfast option. What I love about this recipe is that it's so easy to customize to your liking. Don't like zucchini? Swap it out for spinach or broccoli. Not a fan of prosciutto? Use bacon or ham instead. The possibilities are endless!
So if you are looking for a breakfast recipe that's both healthy and delicious, look no further than these zucchini and prosciutto egg muffins. They're the perfect way to start your day on the right foot.
How to Make Egg Muffins
When I'm in need of a quick and easy breakfast option, I turn to my trusty egg muffin recipe. They're like mini frittatas, but the perfect size for a grab-and-go meal. Here's how I make them:
- First, I sauté some onion and garlic in a pan, then add diced sweet peppers, spinach, and parsley until the spinach has wilted.
- While that's cooking, I whisk together eggs, coconut milk, salt, and pepper in a bowl.
- Then, I line a muffin tin with slices of prosciutto, thinly slice zucchini with a mandoline, and add them to the egg mixture.
- Next, I ladle the egg mixture into the prosciutto-lined muffin tin and bake for 20 minutes.
- After that, my healthy and delicious egg muffins are ready to be devoured, and my kitchen smells amazing.
Pro tip: When buying prosciutto, I always check the ingredients list and avoid any packages with added nasties like refined sugar, caramel coloring, nitrates, and nitrites.
Can you Meal Prep Egg Muffins?
Sure thing! You can definitely prepare these egg muffins in advance and store them in the fridge for up to 3-4 days. And if you want to keep them for longer, just pop them in the freezer for several weeks. When it comes to reheating your frozen egg muffins, simply take them out of the freezer the day before and let them thaw in the fridge overnight. Then, warm them up in the microwave for 30-45 seconds.
One thing to keep in mind is that because this recipe has a lot of zucchini, which is mostly water, the muffins may become slightly softer after reheating compared to the ones without zucchini. But if you are making these during spring or summer, the extra hydration from the zucchini is actually a good thing!
How to Refrigerate Egg Muffins:
These egg muffins are no exception to my preference for making sure my meals are prepared and ready to eat for the entire week when I plan meals. Let them cool fully before putting them in an airtight container or resealable bag to store in the fridge for 3 to 4 days. These are the ideal breakfast or snacks to grab and go.
How to Freeze Egg Muffins:
Egg muffins may be frozen if you wish to retain them for a longer period of time. Simply allow them to cool fully, then store them in a freezer-safe bag or container for many weeks. Just remove them from the freezer and put them in the refrigerator to defrost overnight when you're ready to eat. Next, reheat them in the microwave for 30 to 45 seconds.
How to Reheat Egg Muffins (If Required):
As was previously indicated, the high water content of the zucchini might cause these egg muffins to turn slightly mushy when reheated. Yet they still have a great flavor! Just place them in the microwave for 30 to 45 seconds or until thoroughly heated. As an alternative, you may reheat them in the oven for 10 to 15 minutes at 350°F.
Can I use bacon instead of prosciutto?
Yes, you can use bacon instead of prosciutto if you prefer. Just make sure to cook the bacon first before lining the muffin tin.
Are these egg muffins keto-friendly?
Yes, these egg muffins are keto-friendly and low-carb. They're also paleo and gluten-free.
These egg muffins are a great make-ahead breakfast option that is perfect for busy mornings or for meal prep. They're packed with protein, veggies, and healthy fats, making them a nutritious and satisfying meal.