Prosciutto and Spinach Egg Cups

I never really thought it would be possible to love eggs more than I already do. Not only do I eat them on a daily basis but this recipe makes me want them for every single meal. If you’re into meal prepping, are a “I really need to start doing that” kind of person, or have just been struggling to get on board with making healthier choices more readily available, then this ones for you. These little cups are perfect for make ahead breakfasts for your busy mornings and even double as a quick, portable snack for in between meals. Having a little sumthin’ sumthin’ like this on hand keeps you free and clear from grabbing that sugary cereal you know you have stashed away in the cupboard. I’m all about being able to use minimal ingredients and minimal time to create maximum taste in an easy, healthy meal. 

Aside from the flavor (queue all of the heart-eyed emojis upon first bite) the best thing about these cups is that each one is only 100 calories, comes packed with 10 grams of protein, 6 grams of healthy fat, no sugar, I repeat NO SUGAR, and only 1 carb! Oh and this recipe takes less than 25 minutes from start to finish so there’s really no excuse not to give them a try!

 

What you will need:

6 large organic eggs

6 slices prosciutto

 1 cup baby fresh spinach

sea salt + pepper to taste

 

 

Prosciutto and Spinach Egg Cups 

Gluten-free/Paleo/Nut-free/Soy-free

Makes: 6 cups

Prep time: 5 minutes/ Cook time: 18 minutes

  • 6 large organic eggs
  • 6 slices of prosciutto
  • 1 cup fresh baby spinach
  • sea salt + pepper to taste
  1. Preheat the oven to 350F. Lightly grease a muffin tin and set aside.
  2. Carefully lay one slice of prosciutto into each muffin well creating a base for the cups. Make sure to wrap the ends of each slice around the sides.
  3. Next, place a few pieces of spinach into each well on top of the prosciutto.
  4. Then, crack an egg into each well over the spinach.
  5. Sprinkle each one with sea salt and pepper.
  6. Place the pan into the oven and bake for about 18 minutes or until the whites are set. (I prefer the yolks a bit runny but if you prefer them cooked through let cook an additional few minutes.
  7. Allow the pan to cool slightly before removing the cups.
  8. Store any leftovers tightly sealed in the fridge for up to three days or the freezer for a longer shelf life.
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