Super easy, healthy and very tasty egg muffins with spinach, prosciutto, tomatoes and olives will give a great start to your morning. Such breakfast is high in protein, delicious veggie nutrients and low in carbs.
Try to use organic eggs, making these muffins. Such eggs are much higher in vitamins and omega-3 fatty acids, with benefit both your mental health and your heart health.
- 6 organic eggs
- 1/2 onion
- 2 slices of prosciutto
- 3 medium tomatoes, diced
- 1/4 cup drained pitted black olives, sliced
- 1/2 cup spinach, chopped
- 2 oz milk
- 1/8 cup grated Parmesan cheese, plus more to serve
- 2 tbsp grated provolone
- 1 tbsp olive oil
- 1 tsp apple cider
- 1/4 tsp dried oregano
- pinch of sugar
- sea salt and freshly ground black pepper to taste
How to make breakfast egg muffins?
Preheat the oven to 180 C/ 350 F. Peel and slice the onion. Heat olive oil in a frying pan. Add onion and cook until soft and translucent. When tender, add a pinch of sugar and apple cider and caramelize the onion.
Wash and dry the spinach, chop it roughly. Thinly slice black olives. Peel, seed and dice tomatoes. To seed a tomato, cut it in half and gently squeeze out the seeds. If needed, you can use a spoon to scoop out the rest of the seeds. Cut each prosciutto slice into one-inch-wide strips.
Place eggs, milk, grated parmesan cheese, dried oregano, salt and pepper in a blender bowl and blend to combine.
Take muffin tin, spray it with olive oil. Divide onion confit, chopped spinach, diced tomatoes, prosciutto stripes and sliced olives between 6 muffins' sections. Pour over with egg-cheese mixture and sprinkle with some provolone.
Transfer the tray with muffins to the oven and bake for 15 minutes or until the egg is fully cooked. Let them cool for 5 minutes, garnish with parmesan cheese and serve.