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Close up overhead shot of a meat and veggie egg muffin

Prosciutto and Veggie Egg Muffins (Whole30)

  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 12 egg muffins 1x
  • Diet: Gluten Free


  • 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


  1. Preheat the oven to 350°F. Prepare a 12 well muffin tin, a silicone muffin pan, or silicone muffin cups
  2. Add the eggs, coconut milk, garlic powder, onion powder, salt and pepper to a large mixing bowl and whisk.
  3. In a separate bowl, mix together the prosciutto, broccoli, mushrooms and bell peppers. Divide the mixture evenly between all 12 wells of the muffin pan, reserving some to put on top.
  4. Pour the egg mixture over top of the meat in veggies, filling each up about 3/4 of the way full.
  5. Top each one with some of the remaining meat and vegetables.
  6. Bake for 20 minutes.


net carbs per serving: 3g

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking


  • Serving Size: 2 egg muffins
  • Calories: 257
  • Fat: 15.6g
  • Carbohydrates: 3.8g
  • Fiber: 0.8g
  • Protein: 23.5g

Keywords: keto recipes, paleo recipes, whole30 recipes, whole30 breakfast recipes, egg muffins