These easy and healthy Whole30 egg muffins are made with a mix of vegetables and prosciutto. This recipe is Keto and great for meal prep for a quick breakfast throughout the week.
Meal prep is such a time-saver throughout the week. If I'm going to chop veggies and cook eggs once, I could spend a few extra minutes and make one large batch and have breakfast all week. Frittata, egg cups, or scrambles are my go-to's for quick make-ahead breakfast.
How to Make Egg Muffins
This recipe works for both muffins or a large egg bake - see notes in the recipe card. Muffins are great for preportioned, easy to reheat, breakfast. To start, pick your veggies and meats. For this recipe, I used a combination of peppers, onions, prosciutto, and shredded brussels sprouts, but any veggies or meat you have on hand would work. A few combinations to try:
- Spinach, onions, and sausage
- Bacon, onions, and bell pepper
- Mushroom, spinach, and tomatoes
- Spinach, onions, and goat cheese {Goat cheese is not Whole30}
Use whatever you have in your fridge to change this recipe as you like. It's versatile, and changing the veggies and meats keep you from getting bored with eating the same thing every day.
Once you have your ingredients, preheat the oven to 400 degrees and spray the muffin pan with cooking spray. The prosciutto can be chopped and added to the cups or used to line the bottom as shown above. The edges of the prosciutto will crisp and give a nice texture to the egg muffins. If lining, press the prosciutto into the bottom and sides of the pan. Fill the bottom of the muffin cups with veggies - about halfway.
In a bowl, whisk together the eggs, milk {almond, coconut, or regular}, salt, and pepper. Whisk to combine the yolks and whites thoroughly. Pour the egg mixture over the veggies - about ¾ of the way. The eggs will rise as they cook, so leave extra room at the top to prevent overflow.
Tip - Use a bowl with a spout to help pour the egg mixture into the muffin pan. I like to use a large measuring cup.
Cook for 20-25 minutes or until the center of the eggs is set. To check, shake the pan. If the center seems runny continue cooking. Once cooked, use a knife to go around the sides of the egg to release it from the pan. Serve with your favorite breakfast items. I like a simple salad of lettuce and tomatoes dressed with olive oil and vinegar.
Storage and Make Ahead
Store leftover egg muffins in an airtight container in the refrigerator for 5-6 days. To reheat, microwave for 1.5-2 minutes or until hot.
The eggs can be cooked ahead of time and warmed when ready, or you can make the cups and store the uncooked mixture in the fridge until you're ready to cook. Once ready, preheat the oven and cook as directed below.
Whole30 Egg Muffins
For Whole30, check the label of the almond or coconut milk and prosciutto to ensure all ingredients are compliant. Look for prosciutto with just two ingredients - pork and salt.
Other Recipes to Try
Serve this recipe with a side of sweet potatoes hash browns, watermelon, blueberry, and mint salad or a simple salad to make it a full meal.
And, if you like this recipe, you'll also like our Whole30 Frittata with Sweet Potato Crust.
Like this recipe? Don't forget to Pin it! Also, check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. Plus you can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!
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Whole30 Egg Muffins
- Total Time: 35 minutes
- Yield: 3 Servings {2 egg muffins each} 1x
Description
Easy and healthy Whole30 egg muffins made with a mix of vegetables and prosciutto. This recipe is Keto and great for meal prep for easy breakfast throughout the week.
Ingredients
- 6 Slices Prosciutto
- ⅛ cup Onion - Diced
- ⅛ cup Bell Pepper - Diced
- 2 Brussels Sprouts - Thinly Sliced
- 6 Eggs
- 1 tablespoon Milk {Almond, Coconut, or Regular}
- Pinch of Salt and Pepper
Instructions
- Preheat oven to 400 degrees and spray a muffin pan with cooking spray.
- Line the bottom and sides of the muffin cup with a piece of prosciutto. You can cut the prosciutto in half for better coverage.
- Evenly distribute the onions, peppers, and brussels sprouts in the cups.
- In a large bowl, mix the eggs, milk, salt, and pepper. Whisk to combine the whites and yolks thoroughly. Fill the cups ¾ of the way full.
- Place in the oven and cook for 20-25 minutes or until the center is set.
- Once cooked, remove from the oven and run a knife around the eggs to release from the pan.
- Serve with your favorite sides.
Notes
See the notes above for different veggie and meat options.
This recipe can be made in a baking dish instead of a muffin pan. Use an 8x8 pan and spray with oil. Add the meat and veggies as directed above. Cooking for 25-30 minutes or until the center is set. {Cooking times will vary depending on the side of the pan.}
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: egg muffins, whole30 egg muffins, whole30 egg breakfast
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