Keto Prosciutto-Wrapped Spinach Quiche Muffins

Keto Prosciutto-Wrapped Spinach Quiche Muffins

Made these tasty lil suckers for meal prep this week. Had two of them every day with a homemade keto bread roll and some asparagus.

Recipe (makes 8 quiches):


  • 1 pound 90% lean ground beef

  • 1/2 cup sour cream

  • 1 cup cottage cheese

  • 3 cups chopped mushrooms

  • 12 slices of prosciutto

  • 8 egg whites

  • 1 yellow onion

  • 1 cup grated mozzarella cheese

  • 1 head garlic

  • 4 cups spinach

  • 3 tbsp unsalted butter


  1. Preheat oven to 350 degrees. Spray 12-cup muffin pan with nonstick cooking spray.
  2. In large bowl, beat eggs, cream, 1/4 tsp. salt and 1/8 tspn. black pepper. Stir in cheese, spinach and roasted red pepper.
  3. Divide batter among muffin-pan cups, top with prosciutto and bake 20 – 25 minutes or until just set in the center.
  4. 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.

These reheat well in the microwave, and great in the oven! If you’d like to reheat in the oven, preheat to 400 degrees, then place in oven for 25 – 30 minutes. This crisps up the prosciutto.

Macros (per 1 quiche): Calories: 341 Carbs: 6.3g Fiber: .5g Protein: 35.2g Fat: 18.9g

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