Clean Eats & Treats

Spicy Proscuitto Egg Cups

Sending my hubby out the door with these quick and tasty Spicy Proscuitto Egg Muffins! Food prep and on-the-go options save us around here on hectic weekday mornings! Typically both my kids are at the school before 6:00 a.m. for practice and my hubby is out the door by 7:00. There isn’t much time to make breakfast each day. I rely on Omelette Bags and easy breakfast options to keep us fueled! These are easy to make ahead of time and last great in the fridge all week. I store in two’s and we just grab and go!

 Spicy Proscuitto Egg Muffins by Clean Eats & Treats

Proscuitto is a great alternative to bacon! With only two ingredients, pork and salt, its easy to find compliant options for all you Whole 30-ers! Plus it’s easy to work with and much less greasy than regular bacon. Making it a perfect option for hand held breakfasts!

One package will make 6 muffins. I spray my muffin tin and line each cup with one slice. This makes them easy to pop right out without any sticking too! You should be left with 1 slice. I slice it into sixths and layer on the bottom of each cup. Bonus: It’s salty flavor almost gives these a cheesy taste! !

Once you’ve lined each cup with proscuitto start filling with hash browns and veggies. You want each cup to be about 2/3 of the way full. Then top with 1/4 cup egg mixture and bake!

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Spicy Proscuitto Egg Muffins

Ingredients

  • 6 eggs OR 4 eggs + 4 egg whites works also
  • 1/2 cup roasted red pepper chopped
  • 1/2 zuchinni diced small
  • 1/8 cup red onion diced small
  • 1 cup pre-cooked hash browns
  • 1 package prosciutto I use Del Duca from Sprouts Market
  • Red pepper flakes just a dash
  • Salt and pepper to taste

Instructions

  1. Spray a muffin tin with cooking spray
  2. Line edges and bottom with one slice prosciutto. Beat eggs (eggs + egg whites) together
  3. Add red pepper flakes, salt and pepper. Set aside
  4. Add a layer of hash browns to the bottom of tin
  5. Top with roasted red pepper, onion and zucchini
  6. Fill with egg mixture until 3/4 of the way full (about 1/4 c)
  7. Bake at 350 for 20-25 min or until a toothpick inserted in the center comes out clean. Top with sliced green onion and Franks Red Hot Sauce. Enjoy!