Keto Recipes - Created Date : 3.11.2019

Pumpkin and Prosciutto Egg Muffins

Pumpkin and Prosciutto Egg Muffins

Pumpkin and Prosciutto Egg Muffins

Egg cakes are a healthy, simple and delicious way to enjoy your breakfast. It is also versatile in terms of materials.

But this is one of my favorite combinations - egg cakes with pumpkin filling and wrapped in prosciutto. It is also paleo, low carb and keto friendly. Grab the perfect and go recipe for a healthy breakfast!

If you want a low-carb, protein-filled and easy-to-make breakfast recipe, it can't be better than egg cakes. You know, I love eggs, and I usually love boiled eggs or hard and soft boiled eggs. But egg cakes keep interesting things because the flavor combinations are endless.

Pro Tip: When purchasing prosciutto, avoid looking at ingredients and avoiding spicy packs such as refined sugar, caramel dye, nitrates and nitrites.

Can you prepare the egg cakes you prepared?

Exactly! You can prepare them and store them in the refrigerator for 3-4 days or freeze them for several weeks.

If you freeze your egg cakes, put them in the fridge one day before eating so they can be thawed. Then, microwave them for 30-45 seconds to heat them.

A short note - because there are too many zucchini in this recipe (and the zucchini is 95% water), they become a little colder when heated again. At least it's more than a pumpkin-free egg cake. However, if you are making them in the spring or summer, all that extra moistening is a good thing!

34 reviews "Zucchini and Prosciutto Egg Muffin"

Hi, Question: Is this egg muffin portion 1, 2, 3 muffins per serving?

I just discovered your website and I've been totally aw and totally inspired! Bravo! My husband and I could renew our entire lifestyle with food, better sleep healing and so on. Thank you. Christine

Welcome, Christine! That's great and I'm so glad you found my blog. I have a great community here and we're happy to join you! As for the scones, the nutritional information is for 1 donut, so you can definitely have 2 or 3 for a full breakfast. :)

- Grate the zucchini and then saute them on a fairly high heat to burn the moisture. I added shallots and garlic to the mixture

- I took spinach because I used two big pumpkins.

- I skipped milk when I tried to go to a drier product.

- I added extra ripe cheddar cheese.

- I ran halfway through Proscuitto, so I covered the rest of the cups with baked ham. Both worked well.

I absolutely love this recipe! I did it a few times. I was wondering if you had any advice on how to cook it on a plate. My muffin cans are awful! I'm adding sausages instead of prosciutto. I can't find a compatible prosciutto with me. This was my fav whole30 breakfast recipe so far! Kudos!

Hi Lisa,

Thanks for this wonderful recipe! I'll try it for my son who is a picky eater and the ideas for breakfast are running out. BTW, currently I only have bacon, can I use it instead of Prosciutto?

Bacon is not cooked as fast as ham, so you're probably done with undercooked bacon. If you use bacon, I recommend that you cook at least 70% of it before you put it on the muffin tray. You can give it a try!

They're delicious! I make a big party and often reheat it, but since the recipe is a bit squash (95% water), they become a little watery when reheating. I don't care, but it's just a head up. :)

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Hello and welcome to Downshiftology! I'm Lisa, a true food lover, gluten-free recipe developer, world traveler, and health blogger. I am also a great advocate of ”to some degree öz self-care and life, while adventures halfway around the world! Because it's all about balance.

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