Whole30 Veggie Egg Muffins (Edit recipe)

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Breakfast is sometimes the hardest meal to eat! We’re so busy trying to get ready for the day, that we often over look it. That’s why I love meal prepping breakfast and these Whole30 Veggie Egg Muffins are always part of my spread.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

6 minutes

INGREDIENTS

4

Serves: 12

Ingredients

10 Eggs
4 Prosciutto, slices, cut into pieces
1 cup Bell Pepper, (or other mixed veggies)
1 Tbsp Breakfast Blend - Primal Palate

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Process

Cook Mode

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

Preheat the oven to 400 degrees and grease a muffin tin.
In a bowl, add the veggies, prosciutto, and 10 eggs.
Whisk the eggs and add the seasoning to the bowl.
Spoon the egg mixture into the muffin tin.
Bake for 25 minutes.
Let cool before eating/storing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	0
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.