Proscuitto and Spinach Egg Cups

Prosciutto and Spinach Egg Cups

Prosciutto egg cups are an easy grab and go breakfast idea or a lovely main dish served alongside a green salad for a light lunch.  They are easily adaptable to your family’s preferences for veggies and you can certainly add cheese to the mix if you include dairy in your diet.  I like to bake up a batch of these and freeze them for travel…they give me plenty of protein when I’m on the go and I can even enjoy them at room temperature when I’m on the airplane.

Now, you will notice that this recipe uses a combination of whole eggs and egg whites (gasp!)…please don’t misunderstand me here…I LOVE whole eggs and wholeheartedly believe in eating egg yolks but sometimes I like a little bit of a lighter egg dish and I find that this combination works well for me.  If you prefer to use whole eggs for the entire recipe…go for it…or you can always save the egg yolks and make some Caramelized Banana Dairy-Free Ice Cream!!

Prosciutto and Spinach Egg Cups

Serves 4 (2 egg cups each)

4 eggs

1 cup egg whites

12 slices prosciutto, cut in half

1/2 onion, chopped

8 medium mushrooms, chopped

8 ounces baby spinach

salt and pepper to taste

oil or butter for sauteing veggies and greasing ramekins

Preheat oven to 400 degrees F.  Grease bottom and sides of eight ramekins.  Line each ramekin with prosciutto (mine took 1.5 pieces to completely cover each one) and set aside.  In a bowl, whisk together eggs, egg whites, salt and pepper until frothy, set aside.

In a large skillet, heat butter or oil and saute onions and mushrooms until tender.  Add the spinach and stir until just wilted making sure the veggies are all mixed together. Add a pinch of salt and some pepper, if desired.  Divide the veggie mixture evenly  into the ramekins and press down so that they are tightly pressed in the ramekin.  Divide whisked eggs evenly into the ramekins (I found that each one holds about 6 Tbsp of egg mixture).  Place all of the ramekins on a cookie sheet and bake in the oven for 20 minutes or until eggs are set in the middle.  Remove from oven and let rest for 5 minutes.  Pop the egg cups out of the ramekin and enjoy!

Recipe Variations:

  • onion, broccoli and red pepper
  • asparagus, garlic and shallots
  • zucchini, purple onion and tomato
  • 4 ounces Gruyère or Swiss cheese added to the egg mixture
  • 1 Tbsp. Italian or Adobo seasoning added to the whisked eggs

This recipe is shared at:

Make Ahead Monday, Fat Tuesday, Tasty Tuesday, Tempt My Tummy Tuesdays, Slightly Indulgent Tuesday

Gluten Free Wednesdays, Fight Back Friday

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Comments

  1. Andrea, these look delicious! I’m going to make some this weekend – if nothing else, they’ll make a healthy and delicious after school snack for my teenage son.

    Thanks so much for linking this with Make Ahead Monday – it’s perfect!

  2. I make something similar to this, but without the spinach. However, the spinach sounds like a wonderful addition to it! I will have to try it out!

  3. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/2011/12/fat-tuesday-december-6-2011/

  4. ahhhhhh….that sounds dreamy. I especially like the thought of eating them on the airplane. Its hard to eat light and healthy while traveling….*as I just filled up on holiday m&ms. I feel a need for detoxing now. * :)

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