Egg Muffin Cups
It is super helpful to have easy, tasty, and healthy food on hand. These egg muffins are full of flavor and super easy to prepare.
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
7
Serves: 8
Ingredients
- 7 whole7 whole7 whole Pastured Eggs
- .25 cup.25 cup.25 cup Red Onion, Small dice
- 3 whole3 whole3 whole Baby Bella Mushrooms, Small dice
- 2 pieces2 pieces2 pieces Asparagus, Small dice
- 4 oz4 oz4 oz Prosciutto, Cut into small pieces
- .5 cup.5 cup.5 cup Parmesan Cheese, Grated small
- .5 tsp.5 tsp.5 tsp Black Pepper
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat oven to 350 degrees and lightly oil a cupcake pan.
- In a medium bowl crack the eggs and stir until well blended.
- Add all of the vegetables, cheese, and pepper.
- Stir to combine.
- Using a 1/3 measuring cup pour mix into cupcake pan.
- Cook for 20 minutes or until done in the middle.
Notes
These muffins can be stored in an air tight container in the fridge for up to 3 days. To reheat you can put them in the oven or microwave. There is no need for salt in this recipe as the prosciutto and Parmesan are salty enough.
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About This Recipe
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Breakfast Coconut Free Entrées Gluten Free Grain Free Keto Nightshade Free Nut Free Other Shellfish Free Snacks Sugar Free| This is our estimate based on online research. | |
| Calories: | 48 |
| Fat: | 2 g |
| Carbohydrates: | 3 g |
| Protein: | 4 g |
| Cholesterol: | 9 g |
| Sodium: | 226 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Calculated per serving. | |
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