The Perfect Protein-Packed Make-Ahead Breakfast

If you're looking for a simple, portable and protein-packed breakfast, frittata muffins are the go. These are filled with feel-good vegetables like spinach and mushrooms and they're lined with prosciutto for an extra hit of savory.

Make a batch on Sunday and wake up happy all week long.

Prosciutto-Wrapped Frittata Muffins

Serves 4 – 6

Preparation

1. Preheat the oven to 350F (175 C). Grease a 12-hole muffin tin with a little coconut oil.

2. Melt the coconut oil or fat in a large frying pan over medium heat. Add the onion and garlic and sauté for 2 minutes. Stir in the mushrooms and capsicum and sauté for a further 3 minutes, or until tender. Add the parsley and spinach and cook until the spinach is just wilted. Season with salt and pepper and transfer the cooked vegetables to a colander to drain off the excess liquid.

3. Crack the eggs into a large bowl and whisk with the nut or coconut milk and coconut flour. Season with salt and pepper, add the cooked vegetables and mix until well combined.

4. Line each muffin hole with 1 slice of prosciutto, covering the base and sides completely. Spoon in the frittata mixture until level with the rim of the tin. Top each muffin with 2 slices of cherry tomato.