Prosciutto paleo breakfast muffins
Kickstart your day with our delicious Prosciutto Paleo Breakfast Muffins! Packed with wholesome ingredients like prosciutto, spinach, mushrooms, cherry tomatoes, and coconut flour, these protein-rich muffins are perfect for a clean and nutritious breakfast. Paleo-friendly and bursting with flavor, they’re easy to make and perfect for meal prep. Enjoy the savory taste of prosciutto in every bite while keeping your diet on track.
Cook time 30 min
Prep time 20 min
Ingredients:
2 tbsp coconut oil1/2 onion
3 garlic cloves
1 cup mushrooms
2 cups spinach
4 eggs
3/4 cup egg whites
1 oz coconut flour
5 oz prosciutto
3/4 cup cherry tomatoes
These Prosciutto Paleo Breakfast Muffins are a delicious and healthy way to start your day. Packed with nutritious ingredients like spinach, mushrooms, onions, and cherry tomatoes, combined with the protein power of eggs and prosciutto, these muffins are perfect for anyone following a paleo diet or looking for a wholesome breakfast option.
Instructions:
- Preheat your oven to 350°F (175°C).
2. Prepare the Muffin Tin:
- Lightly grease a muffin tin with some coconut oil or line the tin with paper muffin liners.
- In a large skillet, heat 2 tablespoons of coconut oil over medium heat.
- Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced mushrooms to the skillet and cook until they're soft and any liquid has evaporated, about 5-6 minutes.
- Add the chopped spinach and cook until wilted, around 2-3 minutes.
- Remove the skillet from the heat and let the mixture cool slightly.
- In a large mixing bowl, beat the 4 eggs and 3/4 cup of egg whites until well combined.
- Add 1 ounce of coconut flour to the egg mixture, whisking until smooth and no lumps remain.
- Fold the sautéed vegetables, chopped prosciutto, and halved cherry tomatoes into the egg mixture, ensuring everything is evenly distributed.
- Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 of the way full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature.
Tips:
- Make sure to preheat your oven to 375°F (190°C) to ensure even cooking.
- Chop all the vegetables and prosciutto into similar-sized pieces for even distribution in the muffins.
- Use silicone muffin cups or grease the muffin tin well to prevent sticking.
- Don’t overfill the muffin cups; leave a little room as the muffins will rise during baking.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.
Prosciutto Paleo Breakfast Muffins are not only tasty but also packed full of nutrients to fuel your morning. Easy to make and perfect for meal prepping, they can be a go-to breakfast or snack for busy days. Enjoy these savory muffins fresh out of the oven or reheat for a quick, satisfying meal.
Nutrition per serving
12 ServingsCalories 80kcal
Protein 7g
Carbohydrates 2.31g
Fiber 0.60g
Sugar 0.94g
Fat 4.64g
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