Whole30 Veggie Egg Muffins
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.
PREP TIME
5 minutes
COOK TIME
6 minutes
INGREDIENTS
4
Serves: 12
Ingredients
- 101010 Eggs
- 444 Prosciutto, slices, cut into pieces
- 1 cup1 cup1 cup Bell Pepper, (or other mixed veggies)
- 1 Tbsp1 Tbsp1 Tbsp Breakfast Blend - Primal Palate
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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
- 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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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free Gluten Free Grain Free Keto Nut Free Paleo Shellfish Free Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 10 |
| Fat: | 1 g |
| Carbohydrates: | 0 g |
| Protein: | 1 g |
| Cholesterol: | 3 g |
| Sodium: | 87 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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