I’ve been making the full-sized version of these for awhile, but I made mini egg cups for an event and the small size makes them even more irresistible. They would be the perfect dish to make for a brunch or shower, a breakfast option for houseguests, or a treat for yourself. The tiny size makes them a little too easy to pop in your mouth, but once you taste them, you won’t mind.
Mini Prosciutto Egg Cups
- 1 TBSP olive oil
- 1 red bell pepper, diced
- 1/2 small yellow onion, diced
- 12 oz. frozen spinach, thawed
- 8 pasture-raised eggs
- Salt and pepper
- 12 slices of prosciutto
- Coconut oil
Preheat oven to 375 degrees. Heat pan over medium heat and add oil. Saute red pepper and onion until soft, about 5-7 minutes. In a medium bowl, whisk eggs. Add peppers and onions, and season with salt and pepper. Squeeze out all excess liquid from spinach and add to bowl. Mix well.
Grease a mini muffin tin with coconut oil. Cut slices of prosciutto in half, and use prosciutto to line each muffin tin. Pour egg mixture inside, distributing evenly.
Bake for about 12 minutes, until eggs are completely cooked.
For regular sized muffins, line each muffin tin with a full piece of prosciutto and bake for 20 minutes.