Prosciutto and Eggs Cups with Spinach

These Prosciutto Baked Egg Cups are an easy make ahead breakfast your family will love. Baked in an Italian ham (Prosciutto) shell with eggs cooked to perfection. These grab 'n 'go baked egg muffin cups boast 10 g of protein per serving with only 116 calories.

12 slices proscuitto
12 whole eggs
1 Tbsp. grape seed oil
4 cups baby spinach
1 roasted red pepper, diced
1 clove garlic, minced
sea salt
black pepper, freshly ground

Garnish:
chopped chives

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Heat a medium saute pan to medium high heat, add grape seed oil and garlic to a pan. Saute for 30 seconds, stirring the whole time. Next, add spinach to the pan and saute for 2-3 minutes until wilted. Season with salt. Add in the roasted red pepper, saute for another minute and remove from heat and set aside.

Spray a 12 cup muffin pan with cooking spray.

Fill each muffin cup with prosciutto, making sure to line the bottom and sides of the cup (using little pieces to patch in holes as necessary.)

Then fill in each muffin cup with 1-2 Tbsp. of the spinach mixture.

Carefully crack 1 egg into each muffin cup. Season with cracked black pepper.

Bake for 10 minutes for runny eggs or 13-15 minutes for set eggs.

Garnish with chopped chives.

Makes 12 egg cups.