Butter & Baggage

Prosciutto Cups

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Prosciutto Cups are just the thing for breakfast on the go with this easy low carb, gluten free recipe.  Great fresh out of the oven or warmed out of the freezer. All the wonderful flavors you love in a quiche wrapped up in a slice of prosciutto.

 
Prosciutto Cups on a plate
My weekday mornings can get pretty hectic, so I end up making scrambled eggs most mornings to get in my protein for the day. Some days I just need something I can grab and eat in the car on the way to work. So on the weekends when I have a few minutes, I’ll make a batch of these and put them in the freezer. The night before I’ll take one out and it’s ready to re-heat and go. An outstanding healthy breakfast that you can eat in the car or enjoy over a leisurely cup of tea/coffee. 
 
A single prosciutto cup
A thin slice of prosciutto turns a sometimes heavy quiche into a light and savory breakfast.  You can assemble these in 10 minutes. Experiment with different toppings each time you make them.  Adding spinach and gruyere has been my favorite.
 
Prosciutto lining a muffi tin
The prosciutto forms a basket around the egg mixture.  However, you don’t have to worry about it covering the muffin tin perfectly. When baked the egg sets up around the prosciutto and it won’t matter if some leaks through.  One thing I discovered was that I prefer a thin slice of prosciutto for the base.  You would think you need a thicker slice to keep it all together, but it’s not necessary and for me a thicker slice makes it too salty.  Others do not agree with me on this and prefer a thicker slice.  Just know that it’s not needed, so have the deli slice it to your preference. Depending on how big your slices are, you will need about a half of a slice per muffin cup.  You want the slice large enough to slightly come over the edge.  If you have pieces left over, just place them inside the muffin cup, like I said, they don’t have to be perfect to keep the quiche together.
 
A raw pan of prosciutto cups
I think you’re going to love this quick and easy breakfast that you can eat as you’re walking out the door. An added benefit is that they are low carb and gluten free. 

 

 

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Prosciutto Cups

A single prosciutto cup

Prosciutto Cups are just the thing for breakfast on the go with this easy low carb, gluten free recipe.  Great fresh out of the oven or warmed out of the freezer. All the wonderful flavors you love in a quiche wrapped up in a slice of prosciutto. 

  • Author: Barbara Curry
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12-15 1x
  • Category: Breakfast
Scale

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 4–5 cups baby spinach
  • 12 thin slices prosciutto
  • 6 eggs
  • 1 ½ cups cream
  • 1 cup gruyere, grated
  • 1 cup fontina cheese
  • ½ teaspoon paprika

Instructions

1. Preheat oven to 375º. Spray/rub 14-15 cups of a muffin pan with olive oil.
2. Cup each slice of prosciutto in half and press into a muffin cup so that it lines the cup. It doesn’t have to completely cover the cup. Repeat for remaining cups.
3. Heat olive oil and butter in a skillet over medium heat and add garlic. Cook for about a minute, and then add the spinach cooking until it is wilted, about 2-3 minutes.
4. In a large bowl, whisk eggs with cream and add cheese. Add slightly cooled spinach and divide the batter evenly among the prosciutto lined cups. Sprinkle with paprika.
5. Bake for 15- 20 minutes or until they are puffed and golden brown and the edges are pulling away from the muffin cups. Let cool for 10 minutes and then remove onto a wire rack to cool slightly before eating.
6. Can be frozen and re-heated in the microwave on low.

Notes

Use a combination of your favorite cheeses.

 

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