Baked Prosciutto Egg Cups

  • 1 tsp. olive oil
  • 1 garlic clove, minced
  • 3 cups baby spinach
  • 1 red pepper, diced
  • Salt & pepper, to taste
  • 12 slices prosciutto
  • 8 eggs
  • Chopped green onions, for garnish

Preheat the oven to 425° F.

Heat a medium sauté pan to medium high heat, add the olive oil and garlic to the pan. Sauté for 30 seconds, stirring the whole time. Next, add the spinach and red pepper to the pan and sauté for 2-3 minutes until wilted and lightly softened. Season with salt and pepper; remove from the heat and set aside.

Spray a 12 cup muffin pan with cooking spray.

Fill each muffin cup with prosciutto, making sure to line the bottom and sides of the cup (using little pieces to patch in holes as necessary.) Fill each muffin cup with 1-2 tablespoons of the spinach mixture.

Whisk the 8 eggs together and pour enough egg to fill each cup halfway up the side.

Bake for 10 minutes for runny eggs or 13-15 minutes for set eggs.

Garnish with chopped green onions.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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