This Whole30-friendly portable mini frittata egg muffin is filled with protein and veggies, and they’re a family-friendly favorite for packed lunches! Egg muffins for the win!
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.
Time to make Prosciutto-Wrapped Mini Frittata Egg Muffins!
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.
Heat two 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 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.
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…
…and top each muffin with some halved cherry tomatoes.
Pop the muffins in the oven for about 20 minutes…
…flipping the tray at the halfway point (i.e. rotating the tray 180 degrees).
Let the muffins cool in the pan for a couple minutes before transferring them to 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), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE
Prosciutto-Wrapped Mini Frittata 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
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.
Krista says
So good! So tasty! So portable! And, ummm, prosciutto. Boom. Thanks so much for yet another awesome recipe. Everything I’ve made has been great. And you make my whole30 journey so much more fun and delicious.
Gabe says
Any tips fro storing and re heating ?
thanks -Gabe
Michelle Tam says
You can store them in the fridge for up to 4 days or freeze them for a few months. I microwave them for about 30 seconds to heat them up or you can pop them in a 325 F oven for 5 to 10 minutes or until heated through.
Kathryn Z says
Excellent recipe! I have made this twice now and subbed in different veggies that I had in the house. Came out fantastic each time! My only tip is to be cautious about the amount of salt added to the recipe as the prosciutto is quite salty itself. Thank you!
Jen says
Any substitutions for coconut flour?
Michelle Tam says
You can try 1/4 cup cassava flour in place of the coconut flour.
Greg Owens says
These are fantastic! The flavors and texture is right on. I love how they are so portable too.
The tomatoes get a little iffy when doing leftovers. I think next time I’ll leave those out. Plus getting the prosciutto wrapped around takes more time than I like. I think I’ll just up the bacon, thus keeping it easier and more simple.
I will for sure be making these often. Thank you.
Lisa Lauck says
I’ve transitioned to a weekday-vegetarian diet, but I love this recipe so much that I’m not surrendering it and I don’t want to use it on my meat days (which I usually reserve for going out with friends.) I can bake it like a regular frittata without the prosciutto, right? I’m a terrible cook and I’m afraid deviating from the recipe will leave me scraping bits of this out of a charred cast iron skillet that I’ll also be using as frittata storage in the refrigerator.
Michelle Tam says
Yep, you can leave off the prosciutto!
Tori says
I absolutely love this recipe. I use sweet peppers instead of mushrooms and I like to use fresh spinach, but I don’t remember the ratio – can you remind me how to substitute fresh spinach?
Regina Chan says
You can cook down 1/2 lb of fresh spinach, just drain the liquid before proceeding with recipe