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.
5 minutes
6 minutes
Difficulty:
Easy
Show nutritional information
| 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 |
| Calculated per serving. | |
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 Primal Palate Breakfast Blend
Process
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.
Add a Note
My Notes:
About This Recipe
Breakfast Coconut Free Dairy Free Gluten Free Grain Free Keto Nut Free Paleo Shellfish Free Sugar Free Whole30Fellow foodies also viewed
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.