These egg muffins are quick and easy to whip up, and a great low carb snack option or on-the-go breakfast!
You could play around with the filling and use up any veggies you have in the fridge too. Make a double batch and that’s snacks or breakfasts sorted for a week!
- 1 Muffin Tray
- 6 eggs
- 6 slices prosciutto
- 1 cup spinach
- black pepper
- 2 Tbsp grated parmesan
- a few sprigs fresh thyme
- Prep fillingPreheat the oven to 180°C. Lightly grease 6 muffin holes in a muffin tin (or use individual 3/4 cup-capacity ovenproof dishes). Roughly chop spinach and pick Thyme leaves.
- Make muffinsLine the sides of each muffin hole with 1 slice of prosciutto, place some spinach in each hole and gently crack 1 egg into each hole. Season with pepper, and sprinkle thyme leaves and grated Parmesan.
- BakePlace in the oven and bake for 15 minutes or until egg white is just set. Remove from oven. Stand for 2 minutes before eating.