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.

  • 18 Apr 2025
  • Cook time 30 min
  • Prep time 20 min
  • 12 Servings
  • 10 Ingredients

Prosciutto paleo breakfast muffins

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.

Ingredients:

2 tbsp coconut oil
27g
1/2 onion
54g
3 garlic cloves
9g
1 cup mushrooms
70g
2 cups spinach
60g
4 eggs
200g
3/4 cup egg whites
180g
1 oz coconut flour
27g
5 oz prosciutto
140g
3/4 cup cherry tomatoes
110g

Instructions:

1. Preheat the Oven:
- 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.
3. Sauté Vegetables:
- 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.
4. Add Mushrooms and Spinach:
- 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.
5. Mix Eggs and Dry Ingredients:
- 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.
6. Combine Ingredients:
- Fold the sautéed vegetables, chopped prosciutto, and halved cherry tomatoes into the egg mixture, ensuring everything is evenly distributed.
7. Fill the Muffin Tin:
- Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 of the way full.
8. Bake:
- 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.
9. Cool and Serve:
- 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 Facts
Serving Size77 grams
Energy
Calories 80kcal4%
Protein
Protein 7g5%
Carbohydrates
Carbohydrates 2.31g1%
Fiber 0.60g2%
Sugar 0.94g1%
Fat
Fat 4.64g5%
Saturated 2.41g8%
Cholesterol 70mg-
Vitamins
Vitamin A 50ug5%
Choline 60mg11%
Vitamin B1 0.03mg2%
Vitamin B2 0.17mg13%
Vitamin B3 0.34mg2%
Vitamin B6 0.08mg5%
Vitamin B9 22ug6%
Vitamin B12 0.19ug8%
Vitamin C 3.37mg4%
Vitamin E 0.33mg2%
Vitamin K 24ug21%
Minerals
Calcium, Ca 16mg1%
Copper, Cu 0.04mg4%
Iron, Fe 0.41mg4%
Magnesium, Mg 10mg2%
Phosphorus, P 45mg4%
Potassium, K 160mg5%
Selenium, Se 9ug17%
Sodium, Na 55mg4%
Zinc, Zn 0.30mg3%
Water
Water 50g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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