Name: Prosciutto, Spinach & Cheddar Breakfast Egg Muffins
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; ¾ (227 g) block cheddar cheese; 15 eggs; 12 slices prosciutto; black pepper; butter, unsalted

Prosciutto, Spinach & Cheddar Breakfast Egg MuffinsProsciutto, Spinach & Cheddar Breakfast Egg Muffins — a 30-minute breakfast recipe with 6 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

¾ (227 g) block cheddar cheese

15 eggs

12 slices prosciutto

black pepper

butter, unsalted

Instructions

Preheat oven to 205°C (400°F) and position a rack near the bottom of the oven; grease 18 muffin cups with butter.

Chop the prosciutto into ½-inch pieces.

Preheat a large skillet over medium heat.

Wash and chop the spinach. Add to the skillet and wilt for 1-2 minutes.

Divide the prosciutto and spinach between the greased muffin tins.

Crack the eggs into a large bowl and season with pepper; whisk together and pour on top of the prosciutto and spinach.

Coarsely grate the cheddar and add to the muffin tins.

Bake for 12-15 minutes, until eggs are no longer soft in the center. Remove from the oven and let cool for 1 minute. Use a spatula to wedge each egg muffin out of its cup.

Serve warm or cool for breakfast on the go. Enjoy!

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