Prosciutto-Wrapped Veggie Egg Bites

I won’t lie to you, breakfast is somehow the hardest meal for me to plan. It takes me so long to think of different recipes that once I find something I like, I’ll eat the same thing for weeks on end—simply because that means I won’t have to spend mental energy trying to come up with something new. And since I aim to pack as many veggies into my first meal as I can, that can make the creative process a bit tougher. If only I could eat three salads a day….

Unfortunately, salad for breakfast sounds less than appealing (and that’s coming from an avid salad consumer), so I’m always trying to find new ways to integrate veggies into the first meal of the day in a way that doesn’t make me want to gag.

Enter, the veggie egg bite.

You know how they always say not to judge a book by its cover? Yeah, well that also applies to these veggie egg bites. They don’t look the most appetizing, but don’t let appearances mislead you. These little egg muffins pack a punch, not only in the veggie department, but also in the flavor department. Top with cheese, and you’ve got a winning meal your coworkers will wish they had. Plus, they’re the perfect size to grab and eat on the go, making your morning breakfast routine that much easier. You’re welcome!

Prosciutto-Wrapped Veggie Egg Bites VitaLeigh


  • 2 strips of prosciutto

  • 1 bell pepper

  • 1/4 onion

  • 2 cups greens of your choice

  • 1 medium sweet potato

  • 6 eggs

  • salt and pepper

  • Cheese, optional


  1. Begin by setting your oven to 375 and setting a steamer on the stovetop to boil

  2. Chop sweet potato into rough chunks and add to steamer once water is boiling for about 12-15 minutes, or until the sweet potato is tender

  3. While the sweet potato is steaming, line a muffin tin with prosciutto strips (bonus points if you can resist eating all of them before putting in place)

  4. Add greens, roughly chopped onion, and de-seeded bell pepper to a food processor and pulse until the mixture resembles a fine salsa, then transfer to a cheese cloth or fine mesh sieve to strain out excess water

  5. Once the sweet potato is tender, add to food processor along with veggie mixture, eggs, salt, and pepper and pulse until well mixed

  6. Spoon the mixture into muffin tin (option to sprinkle on some cheese here!) and place in oven to bake for 20-25 minutes

  7. Once done, let cool on a cooling rack or eat straightaway

  8. Enjoy!