March 17, 2022
These Healthy Spinach, Goat Cheese, and Prosciutto Egg Cups are gluten free, easy to make ahead and loaded with sautee’d spinach to start your morning off right with some protein & a big serving of greens.
Egg cups are a healthy, easy, on-the-go breakfast. They’re filling, low-carb, and perfect for meal prepping in advance. What our family loves most about egg cups is that they are individual and you can basically customize your egg cups to each member of your family’s liking!
Healthy Spinach, Goat Cheese, and Prosciutto Egg Cup Ingredients
Similar to making a frittata or scramble, all you need for these cups are an egg base and some fresh ingredients. Here’s the breakdown.
- Egg base: Simply whisk up a bowl of eggs, add a dash of dairy free milk & a teaspoon of dijon mustard. Season with salt & pepper.
- Spinach: This recipe is loaded with spinach. Saute 5-6 cups of spinach in 2 tbsp of ghee until wilted and season with garlic powder. Believe it or not my toddler was eating this sauteed spinach straight from the pan!
- Prosciutto : The prosciutto in this recipe acts as a little cup in the muffin tins and gets nice and crispy adding a little crunchy, salty bite to these egg cups.
- Goat Cheese (optional): Goat cheese crumbles are perfect for this recipe. If you are dairy free you can eliminate completely. or if you don’t care for goat cheese you can replace with your favorite cheese. Anything goes here!
HOW TO MAKE EGG MUFFINS
Now that you have a basic understanding of what goes into these muffins, let’s get cooking.
- Whisk 8 eggs. Whisk 8 eggs with 2 tbsp of dairy free milk, 1 tsp of dijon mustard & salt + pepper.
- Saute the Spinach. In a pan over medium heat, melt 1-2 tbsp of ghee (or grass fed butter). Add 5-6 cups of spinach and allow to saute until wilted. Season with garlic powder and remove from heat.
- Fill the muffin tray. First spray your muffin tray with some avocado oil or non stick cooking spray. Wrap proscuitto around the edge of each muffin cup, creating a muffin wrapper of sorts. Evenly distribute the spinach between all the cups. Sprinkle with goat cheese & then cover the ingredients with your egg base.
- Bake at 425 degrees Fahrenheit for 15-18 minutes.
- Let the muffins cool. Then run a knife along the outer edge and remove each muffin.
If you haven’t checked out my amazon store, I have all my favorite kitchen products including the silicone muffin tin I use. Plus check out my favorite food storage containers as these will store in the fridge for up to 5 days.
Healthy Spinach, Goat Cheese, and Prosciutto Egg Cups (gluten free)
Ingredients
Egg Base
- 8 eggs
- 2 Tbsp Dairy Free Milk
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
Egg Cup Ingredients
- 12 slices of prosciutto
- 6 oz bag Organic Spinach (about 5-6 cups)
- 2 tbsp ghee
- 1 tsp garlic powder
- 1/4 C goat cheese, crumbled
Instructions
- Preheat oven to 425°
- Prepare a muffin tin by spraying with avocado oil spray or non stick cooking spray of choice
- In a skillet over medium heat melt ghee, add spinach, garlic powder and saute until wilted. 3-4 minutes.
- Wrap one slice of proscuitto around each muffin cup, creating a bowl. I have found that most packages of proscuitto do not come with 12 slices – if that is the case, halve a few of your slices to reach 12.
- In a bowl, whisk to combine the egg base ingredients. Not required, but I like to transfer my mixture to a large liquid measuring cup as it makes it easier to pour into the cups with less mess.
- When Spinach is sauteed, evenly distribute it into your muffin tin (on top of the proscuitto). Next add Goat cheese crumbles & then pour the egg mixture into each tin to fill it to full.
- Bake in the oven for 15-18 minutes.
- Allow to cook before removing from your muffin tin.
- Eat immediately or store in an airtight container in the refrigerator for up to 5 days. Reheat for one minute in the microwave or 2-3 minutes in the air fryer on reheat.
