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Home » Blog » Recipes » Eggs » Prosciutto-Wrapped Mini Frittata Muffins

Prosciutto-Wrapped Mini Frittata Muffins

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These Whole30-friendly portable mini frittata muffins filled with protein and veggies are a family-friendly favorite for packed lunches! Egg muffins for the win!

A closeup of a Prosciutto-Wrapped Mini Frittata Muffin on a wire rack

Truth be told, this recipe was inspired by Ms. Rachel Ray.

I realize I’m always pushing frittatas, but how can anyone refuse a tasty iteration where the mini egg muffins are wrapped by a crispy prosciutto shell? Salted pork makes everything taste better.

Makes 12 egg muffins

Ingredients

  • 4 tablespoons fat (avocado oil, ghee, etc.), divided
  • ½ medium onion, finely diced
  • 3 garlic cloves, minced
  • ½ pound cremini mushrooms, thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 8 large eggs
  • ¼ cup full-fat coconut milk
  • 2 tablespoons coconut flour
  • ½ pound frozen spinach, thawed and squeezed dry
  • 5 ounces Prosciutto di Parma
  • 1 cup cherry tomatoes, halved

Method:

Preheat oven to 375°F and prep the veggies.

A closeup of thinly sliced mushrooms.

Heat two tablespoons of avocado oil over medium heat in a large cast iron skillet and sauté the onions until soft and translucent.

Minced onions sautéing in a large cast iron skillet.

Add the garlic and mushrooms and cook them until the mushroom moisture has evaporated. Then, season the filling with salt and pepper and spoon it on a plate to cool to room temperature.

For the batter, beat the eggs in a large bowl with coconut milk, coconut flour, salt, and pepper until well-mixed. Then, add the sautéed mushrooms and spinach and stir to combine.

A closeup of Prosciutto-Wrapped Mini Frittata Muffins filling in a large bowl.

Brush the remainder of the avocado oil onto the muffin tin and line each cup with prosciutto, taking care to cover the bottom and sides completely.

A muffin tin is lined with prosciutto.

Spoon in the frittata batter…

Prosciutto-Wrapped Mini Frittata Muffins ready for the oven.

…and top each muffin with some halved cherry tomatoes.

Pop the muffins in the oven for about 20 minutes…

Prosciutto-Wrapped Mini Frittata Muffins baking in the oven.

…flipping the tray at the halfway point (i.e. rotating the tray 180 degrees).

A closeup photo of Prosciutto-Wrapped Mini Frittata Muffins

Let the muffins cool in the pan for a couple minutes before transferring them to a wire rack.

A bunch of Prosciutto-Wrapped Mini Frittata Muffins cooling on a wire rack.

Easy, tasty, and portable!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

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PRINTER-FRIENDLY RECIPE

Prosciutto-Wrapped Mini Frittata Muffins by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
Print Recipe

Prosciutto-Wrapped Mini Frittata Muffins

These Whole30-friendly portable egg muffins filled with protein and veggies are a family-friendly favorite for packed lunches and eating on the go!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch
Cuisine: Gluten-free, Paleo, Whole30
Servings: 12 muffins
Author: Michelle Tam

Ingredients

  • 4 tablespoons fat avocado oil, ghee, etc., divided
  • ½  medium onion finely diced
  • 3 garlic cloves minced
  • ½  pound cremini mushrooms thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 8 large eggs
  • ¼  cup full-fat coconut milk  
  • 2 tablespoons coconut flour
  • ½  pound  frozen spinach thawed and squeezed dry
  • 5 ounces Prosciutto di Parma
  • 1 cup cherry tomatoes halved

Instructions

  • Heat the oven to 375°F.
  • Heat 2 tablespoons of avocado oil over medium heat in a large cast iron skillet and sauté the onions until soft and translucent.
  • Add the garlic and mushrooms and cook until the mushroom moisture evaporates.
  • Season the filling with salt and pepper to taste and spoon it on a plate to cool to room temperature.
  • For the batter, beat the eggs in a large bowl with coconut milk, coconut flour, salt, and pepper until well-mixed. Stir in the sautéed mushrooms and spinach and mix to combine.
  • Brush the remainder of the avocado oil onto the muffin tin and line each cup with prosciutto, taking care to cover the bottom and sides completely. 
  • Spoon in the frittata batter, filling each cup until 3/4 full. Top each muffin with some halved cherry tomatoes.
  • Bake the muffins in the oven for about 20 minutes, flipping the tray at the halfway point (i.e. rotating the tray 180 degrees).
  • Cool the muffins in the pan for a couple minutes before transferring them to a wire rack.

Notes

Great for Paleo packed lunches or long plane rides!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

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