This simple Veggie Egg Muffin recipe from my AHealthierU app makes an ultra nutritious and delicious low-carb, gluten-free, vegetarian meal.
I love making these ahead of time and grabbing them for a quick lunch or high protein snack when I’m on the go.
Ingredients:
- 2 eggs
- 1/4 cup of kale
- tablespoon of chives
- tablespoon of coconut milk
- salt and pepper to taste
- 2 slices of prosciutto
- 1 teaspoon of coconut oil
Directions:
1. Preheat the oven to 350 degrees
2. Whisk eggs and add in the chopped kale and chives
3. Add in the coconut milk, salt and pepper
4. grease 3-4 muffin cups with coconut oil and link each cup with a slice of prosciutto
5. Fill each lined cup about 2/3 of the way full
6. Bake for 30 minutes
7. Let cool and enjoy!