"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Egg & Proscuitto Breakfast Cups

Published by: Sarah

  • Mar
  • 26

This is my version of Giada’s recipe.

12 sl. Prosciutto
1 T Butter
1 T Olive Oil
1 (12 oz.) pkg. Fresh Baby Spinach
2 Shallot, minced
2 -3 T Cream of Onion Soup
1/4 c. Fat Free Half & Half **
Fresh Nutmeg
Salt & Pepper
6 Eggs

Preheat oven to 350°.
Spray a 6 cup muffin tin with cooking spray.
Press 1 slice prosciutto into each cup leaving an edge.
Place another slice of prosciutto cross wise in each cup to make an “X”.
Sauté shallots in butter & oil until soft.
Add the spinach & wilt.
Hit with a few gratings of nutmeg and season with salt & pepper.
Add the soup & ¼ c. of half & half
 ** Add more if needed for the correct consistency
Fill each cup with 2 T creamed spinach.
Top each with an egg.
Bake 10 minutes.
Season each with salt & pepper.
Gently remove from the muffin tin & serve.


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