Description
An “out the door,” low-carb breakfast. Store the muffins in a plastic bag in the refrigerator and then heat them up as needed for about 30 seconds.
Ingredients
- 12 Eggs
- 1 teaspoon All Purpose Seasoning (I Used Spike)
- 1-½ cup Prosciutto, Diced
- 3 Green Onions, diced
- 1 cup Shredded Cheese Blend
Preparation
Preheat oven to 375 F. Spray a 12-count non-stick standard size muffin tin with oil.
In a large bowl beat the eggs and add in the all-purpose seasoning.
Evenly layer the prosciutto, onions and cheese into each muffin tin. Fill each muffin tin with the beaten egg, leaving 1/2 inch of space below the rim. Bake for 25 to 30 minutes, depending on how runny you like your eggs.
Recipe inspiration from Kalyn’s Kitchen.
