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Healthy Spinach, Goat Cheese, and Prosciutto Egg Cups (gluten free)

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.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 12 Cups

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.
Keyword breakfast, eggs, gluten free, kid friendly