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Prosciutto, Spinach & Cheddar Breakfast Egg Muffins
Savory individual egg muffins packed with wilted spinach, prosciutto, and cheddar cheese. They can be served warm or cooled for a portable breakfast.
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Ingredients
- 5 oz baby spinach (washed and chopped)
- 8 oz cheddar cheese (coarsely grated)
- 10 eggs
- 8 slices prosciutto (chopped into ½-inch pieces)
- black pepper (for seasoning)
- butter, unsalted (for greasing the muffin cups)
Steps
- 1
Preheat the oven to 400°F (200°C), position a rack near the bottom of the oven, and grease 12 muffin cups with unsalted butter.
- 2
Chop the prosciutto into ½-inch pieces.
- 3
Preheat a skillet over medium heat.
- 4
Wash and chop the spinach.
- 5
Add the spinach to the skillet and wilt for 1–2 minutes.
- 6
Divide the chopped prosciutto and wilted spinach between the greased muffin cups.
- 7
Crack the eggs into a medium bowl, season with black pepper, and whisk together.
- 8
Pour the whisked eggs over the prosciutto and spinach in the muffin cups.
- 9
Coarsely grate the cheddar cheese and add it to the muffin cups.
- 10
Bake for 12–15 minutes, until the eggs are no longer soft in the center.
- 11
Remove the muffin tin from the oven and let the egg muffins cool for 1 minute.
- 12
Use a spatula to wedge each egg muffin out of its cup.
- 13
Serve warm or cool for breakfast on the go.
Notes
The structured recipe does not specify an amount of butter or black pepper; use enough butter to grease the 12 muffin cups and season the eggs to taste.
Nutrition per serving
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