Low Carb Egg, Spinach, and Prosciutto Muffins
Could Low Carb Food Be Delicious?
Yes, they can. It all depends on the ingredients you use and there are a lot of really good ingredients in these little muffins.
I don't know about you but I had my fill of Christmas cookies, high fat and salty foods, really great punches, Lasagna, and all of the other delicious foods. But, enough is enough!
I know New Year's Eve and Day are fast approaching but if you are staying home like my husband and I are doing, then you can control what you are eating and drinking. So now, I'm ready to get back to healthy eating. I was doing so good but ruined it between Thanksgiving and Christmas. That's okay, though. I came across these low carb muffins and decided now is the time to start eating right again.
So here we go. I hope you find these as tempting as I did.
The spinach may seem like a lot, but, it really wilts down to very little in no time at all. So, don't be afraid to use the whole 5 oz. bag of baby spinach. Also, it's packed with iron which is so good for your blood.
Photos of Egg, Spinach and Prosciutto Muffins
You can substitute ingredients if you are watching your fat intake too or if you simply don't like some of the ingredients. Everyone has different likes and diet needs.
- You can use 2 % milk for the heavy cream.
- You can use low fat cooked ham for the prosciutto.
- You can use a low fat easy to melt cheese for the goat's milk cheese.
- If you don't like spinach, you can add mushrooms or onions or another vegetable that you do like.
- 6 large eggs
- 1/2 cup heavy cream
- 5 oz. baby spinach, wilted and chopped
- 1/2 cup roasted red peppers, diced
- 2 oz. prosciutto, cut into short ribbons
- 1/4 cup soft goat cheese, crumbled
- Preheat oven to 350 degrees. Spray 12-cup muffin pan with nonstick cooking spray.
- In large bowl, beat eggs, cream, 1/4 tsp. salt and 1/8 tspn. black pepper. Stir in cheese, spinach and roasted red pepper.
- Divide batter among muffin-pan cups, top with prosciutto and bake 20 - 25 minutes or until just set in the center.
- Cool on rack 5 minutes then remove from cups. Serve warm, Can be refrigerated up to 4 days; microwave on high 30 seconds to reheat.
For 2 muffins
|Serving size: 2 muffins|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 4 g||20%|
|Carbohydrates 4 g||1%|
|Fiber 1 g||4%|
|Sodium 520 mg||22%|
|* 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.|