A mouthwatering combination of eggs and vegetables, in a bite size portion for mornings on the go!


  • 5 ounces baby spinach, wilted and chopped
  • 1/2 teaspoon olive oil
  • 6 large eggs
  • 1/2 cup milk
  • 3/4 cup soft goat cheese, crumbled
  • 1/2 cup roasted red pepper, diced
  • 2 ounces prosciutto, sliced into ribbons
  • Crushed red pepper flakes
  • Salt and pepper to taste

1. Preheat oven to 350 degrees. Spray 12-cup muffin pan with nonstick cooking spray.

2. Wilt spinach in a skillet with olive oil for 2 to 3 minutes.

3. In large bowl, beat eggs and milk. Stir in cheese, spinach, and roasted red pepper.

4. Divide batter among muffin pan cups about 1/4 cup each. Top with prosciutto, sprinkle with red pepper flakes, and bake 20 to 25 minutes or until just set in center.

5. Cool on rack 5 minutes, then remove from cups. Serve warm. Enjoy!

 

WRITTEN BY CARLA WITT FORD

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