This recipe is a variation of something I’ve been making for the past year or two. It’s the perfect thing to meal prep on a Sunday night and then just grab & go throughout a busy week! You can make these in 30 minutes or less, promise!

Whenever I make egg muffins, I just use whatever is in my fridge. We usually always have sausage or bacon and eggs on hand. Literally everything else is just totally random. Here’s what I came up with today!

10 eggs, whisked
EVOO
4 slices prosciutto, rough chopped
1 cup baby bella mushrooms, halved
1 cup torn kale leaves (no stems)
salt & pepper
garlic powder
dried rosemary
dried thyme
dried sage
2/3 cup shredded sharp cheddar cheese
2/3 cup shredded gruyere cheese

1. Preheat oven to 350 degrees.
2. In a skillet over medium-high heat, add EVOO. When oil is hot, add chopped prosciutto and cook until lightly browned. Set aside.
3. Add halved mushrooms to skillet with salt, pepper, garlic powder, rosemary, thyme, sage. Sorry, I never measure spices! Add EVOO and saute for about 2 minutes.
4. Add torn kale leaves and little more EVOO. Cook for another 2 minutes or until kale turns bright green/starts to crisp. Combine with prosciutto.
5. Spray muffin pan/mold generously with a nonstick spray. I bought my silicone muffin mold on Amazon for like $8 and it’s seriously a life savor! The eggs NEVER stick!
6. Evenly distribute whisked eggs into the 12 cups. Add a pinch of cheeses to the egg.
7. Add a spoonful of the prosciutto/mushroom/kale mixture in each cup. Top the muffins off with more shredded cheese.
8. Bake at 350 degrees for 16 minutes or until eggs are set – just check by wiggling the pan. Let them sit for a few minutes before popping out of pan/mold. Serve warm.

I like to serve/eat mine with avocado and sriracha :)