Prosciutto Egg 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.
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
12thin slices prosciutto
Preheat oven to 375º. Spray/rub 14-15 cups of a muffin pan with olive oil.
Cut 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.
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. Once cool, chop the spinach.
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.
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.
Barbara's Notes + Tips
Try using a soup ladle to fill the muffin cups.
You can freeze and reheat in the microwave on low power.
You can use either a thin or thick slice of prosciutto depending on what you like, either will keep the egg mixture intact.
Try changing up the filling with any of your favorite ingredients.