Egg Muffin Cups (Edit recipe)

It is super helpful to have easy, tasty, and healthy food on hand. These egg muffins are full of flavor and super easy to prepare.

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	48
Fat:	2 g
Carbohydrates:	3 g
Protein:	4 g
Cholesterol:	9 g
Sodium:	226 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Aloha Healthy Eats

Serves: 8

Ingredients

7 whole Pastured Eggs
.25 cup Red Onion, Small dice
3 whole Baby Bella Mushrooms, Small dice
2 pieces Asparagus, Small dice
4 oz Prosciutto, Cut into small pieces
.5 cup Parmesan Cheese, Grated small
.5 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oven to 350 degrees and lightly oil a cupcake pan.
In a medium bowl crack the eggs and stir until well blended.
Add all of the vegetables, cheese, and pepper.
Stir to combine.
Using a 1/3 measuring cup pour mix into cupcake pan.
Cook for 20 minutes or until done in the middle.

Notes

These muffins can be stored in an air tight container in the fridge for up to 3 days. To reheat you can put them in the oven or microwave. There is no need for salt in this recipe as the prosciutto and Parmesan are salty enough.