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Prosciutto and Sun-dried Tomato Egg Muffins

jen

Our mornings have been really busy lately. Between getting the girls ready for the day, running, and whatever else has to be done, there’s not a lot of time for a decent breakfast. I don’t eat cereal. I sometimes have oatmeal made, but usually I end up cooking some sort of scramble with eggs and veggies. That’s where this idea for egg “muffins” came from. 

These eggs bakes are tasty, super-simple to make, and keep well in the fridge. You can keep these in the fridge for a few days, so they are a good make-ahead dish for meal planners. Just pop them in the microwave for 30 seconds and they’re ready to go.

They’re grain free and pretty healthy. You could skip the cheese if you wanted to get even healthier. While we were testing this recipe we did have a version that included some quinoa too, but ultimately decided to leave it out. Add some cooked quinoa to the batter beforehand if you want to bulk these up a little more.

These little beauties are quite versatile too. You could go any different direction you wanted to with the flavorings. You could do turkey, ham, bacon for meat. Change up the veggies with broccoli, mushrooms, or spinach. Try some different cheeses, or no cheese at all. Lots of tasty potential combos here. 

Prosciutto and Sundried Tomato Egg Muffins
Serves 6
These quick and easy egg bakes are a flavorful make-ahead breakfast dish.
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Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Ingredients
  1. 6 eggs
  2. 1/2 C shredded parmesan, plus more for topping
  3. 1/5 oz prosciutto, diced
  4. 1/4 small onion, minced
  5. 2 cloves garlic
  6. 1 tsp red pepper flakes
  7. 1 tsp pepper
  8. 1 tsp salt
  9. 2 tbsp sun dried tomatoes, diced
  10. 1 tbsp olive oil
Instructions
  1. Preheat oven to 350F
  2. Sautee onions, garlic & red pepper flakes in olive oil over medium heat for 3 minutes.
  3. Whisk the eggs in a large mixing bowl until frothy. Add the prosciutto, sauteed onions, sun dried tomatoes, salt and pepper, and parmesan. Stir to combine.
  4. Spray a muffin tin with nonstick spray. Use a 1/2 C measuring cup to spoon mixture into tin.
  5. Top with more shredded parm and bake for 14 minutes.
Notes
  1. Store in fridge, covered, for up to a week.
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Let me know what you think in the comments. Have a great day!