Prosciutto, Spinach & Baked Egg Breakfast Cups

Serves: 6 | Prep Time: 15 minutes | Cook Time: 18–20 minutes | Total Time: 35 minutes

Ingredients

For the Breakfast Cups

• 6 large eggs

• 6 slices prosciutto (or thin-cut ham)

• 2 cups fresh baby spinach, chopped

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 1 tbsp olive oil

• 1 clove garlic, minced

• Salt, to taste

• Freshly ground black pepper, to taste

Seasonings

• ½ tsp Italian seasoning

• ¼ tsp red pepper flakes (optional)

• ½ tsp garlic powder

• ½ tsp onion powder

For Garnish

• Fresh parsley, chopped

• Fresh basil, sliced

• Grated Parmesan cheese

• Cracked black pepper

Instructions

Step 1 – Prepare the Muffin Pan

1. Preheat the oven to 375°F (190°C).

2. Lightly grease a 6-cup muffin tin with cooking spray or butter.

3. Line each muffin cup with one slice of prosciutto, pressing it gently against the sides to form a cup.

Step 2 – Cook the Spinach

1. Heat the olive oil in a skillet over medium heat.

2. Add the garlic and cook for 30 seconds until fragrant.

3. Stir in the chopped spinach.

4. Cook for 2–3 minutes, just until wilted.

5. Season with Italian seasoning, garlic powder, onion powder, and a pinch of black pepper.

Allow the spinach to cool slightly.

Step 3 – Assemble

1. Divide the cooked spinach evenly among the prosciutto-lined cups.

2. Sprinkle mozzarella and Parmesan cheese over the spinach.

3. Carefully crack one egg into each cup.

4. Season lightly with salt (remember the prosciutto is naturally salty) and freshly ground black pepper.

Step 4 – Bake

Bake for 18–20 minutes, depending on your preferred yolk consistency:

• 16–17 minutes: Soft, runny yolk

• 18–20 minutes: Jammy yolk

• 21–23 minutes: Fully set yolk

Step 5 – Serve

1. Let the breakfast cups rest for 3–5 minutes before removing them from the pan.

2. Garnish with fresh parsley, basil, extra Parmesan, and cracked black pepper.

3. Serve warm.

Chef's Tips

• Use large eggs for the best fit in standard muffin tins.

• Prosciutto crisps beautifully during baking, adding a savory, crunchy exterior.

• Substitute bacon, turkey ham, or smoked salmon for a different flavor profile.

• Add sautéed mushrooms, diced bell peppers, or caramelized onions for extra texture.

• Silicone muffin pans make removal especially easy.

Serving Suggestions

Pair these breakfast cups with:

• Buttered sourdough toast

• Fresh fruit salad

• Roasted breakfast potatoes

• Avocado slices

• Greek yogurt with berries

• Fresh orange juice or coffee

Estimated Nutrition (Per Serving)

• Calories: ~240 kcal

• Protein: 18 g

• Fat: 17 g

• Carbohydrates: 3 g

• Fiber: 1 g

• Sugar: 1 g

• Sodium: 560 mg

Serving Description

These Prosciutto, Spinach & Baked Egg Breakfast Cups are a simple yet elegant breakfast featuring crispy prosciutto wrapped around tender sautéed spinach, melted cheese, and a perfectly baked egg. Finished with fresh herbs and Parmesan, each cup offers a delicious balance of savory, creamy, and crispy textures. They're ideal for weekend brunches, meal prep, holiday breakfasts, or a protein-packed start to any busy morning.