Italian Egg Muffins with Prosciutto, Roasted Red Peppers & Cheese

Ingredients

• 4 eggs
• 4 slices prosciutto (Roughly chopped into small pieces.)
• 12 oz roasted red bell peppers (From a 12 oz jar; patted dry and roughly chopped into small pieces.)
• 0.5 cup shredded cheese, Italian blend
• 0.125 tsp black pepper
• 1 tsp butter, unsalted (For greasing the muffin cups.)
• 0.125 tsp Italian seasoning

Steps

1. 1

   Preheat the oven to 400°F. Position a rack in the lower third of the oven. Grease 4 muffin cups with the unsalted butter, then place the muffin pan on a baking sheet to catch any overflow during baking. Set aside.

2. 2

   Roughly chop the prosciutto into small pieces and place it in a small bowl.

3. 3

   Pat the roasted peppers dry with paper towels, then roughly chop them into small pieces. Add them to the bowl with the prosciutto and the Italian-blend cheese. Stir to combine the filling.

4. 4

   Divide the filling evenly among the 4 greased muffin cups. Set the pan aside and reserve the bowl for the egg mixture.

5. 5

   Crack the eggs into the reserved bowl. Add the Italian seasoning and black pepper, then whisk until combined.

6. 6

   Pour the egg mixture over the filling in the muffin cups.

7. 7

   Place the muffin pan in the oven and bake for about 15 minutes, rotating the pan halfway through, until the eggs are set.

8. 8

   Remove the pan from the oven and let the egg muffins cool for 1 minute. Use a silicone spatula to wedge each muffin out of its cup.

9. 9

   Divide the egg muffins between plates and serve.

Notes

The structured recipe lists 302 calories and a 20-minute total time. The recipe does not specify an internal temperature or storage instructions.

Nutrition per serving

• breakfast
• light meal
• Italian-inspired
• high-protein
• baked
• quick
• meal prep