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Zucchini and Prosciutto Egg Muffins

Lisa Bryan, Downshiftology
  • 30 minutes
  • Serves 12

INGREDIENTS

12

slices Prosciutto

1 handful

Baby spinach

3

Garlic cloves

1/2

Onion

1/4 cup

Parsley, fresh

1

Sweet pepper, small

2

Zucchini, small

8

Eggs, large

1

Salt and pepper

1 tbsp

Olive oil

1

Olive oil to coat the muffin tin

1/4 cup

Coconut milk or nut milk