Peace Love and Low Carb · by Kyndra Holley★ 5.0
Prosciutto and Veggie Egg Muffins (Whole30)
NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 21%
CARBS 3G9% OF CAL
0G FIBER1G SUGAR1G OTHER
FAT 8G59% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked egg muffins loaded with prosciutto, broccoli, mushrooms and peppers, made with eggs and coconut milk. A grab-and-go Whole30-friendly breakfast that keeps well for meal prep.
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View the full recipe on Peace Love and Low Carb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 10 large eggs
- 1/3 cup coconut milk or almond milk (or heavy cream if not doing Whole30)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt (This is the only salt I use) code PEACE for 15% off
- 1/2 teaspoon ground black pepper
- 8 ounces diced prosciutto
- 1 cup chopped broccoli
- 1/2 cup chopped mushrooms
- 1/2 cup chopped red bell pepper
At a glance
PER SERVING · TIME 30M
CAL 6%·PRO 21%
CARBS 3G9% OF CAL
0G FIBER1G SUGAR1G OTHER
FAT 8G59% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 409mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 122mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 409MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.