This low carb, high fiber savory breakfast muffin will be your first choice for your on the go lifestyle. High in flavor and staying power, make up a double batch and freeze. Pop 'em in the microwave or toaster oven for a few minutes when ready to eat and go!
Serves 4
Cook and Prep time: 40 minutes
Ingredients
- 8 Eggs
- 1 cup chard, finely chopped
- 1⁄2 cup Kalamata olives sliced
- 1/4 cup chives chopped
- 1/2 cup almond or full-fat coconut milk
- 8 prosciutto slices, finely chopped
Directions
1. Preheat oven to 350 degrees
2. Whisk eggs and add chard, olives and chives.
3. Next, whisk in almond or coconut milk.
4. Grease 8 muffin cups with coconut oil and line each cup with chopped prosciutto slices.
5. Divide egg mixture among mu in cups, filling 2⁄3 each cup to allow room for mixture to rise while baking.
6. Bake for 30 minutes. Remove from oven.
Nutrition Facts
Servings 4.0
Amount Per Serving
calories 402
% Daily Value *
Total Fat 24 g 37 %
Saturated Fat 7 g 35 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 422 mg 141 %
Sodium 1445 mg 60 %
Potassium 1135 mg 32 %
Total Carbohydrate 15 g 5 %
Dietary Fiber 8 g 31 %
Sugars 6 g
Protein 39 g 77 %
Vitamin A 284 %
Vitamin C 295 %
Calcium 40 %
Iron 43 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
