There could be a million variations on an egg cupcake, depending on what you have in your fridge. I like packing them with veggies, a little meat, and some cheese. Then you can keep them in the fridge for a quick breakfast or snack. They’re good cold or hot. Just like eggs, these might be the perfect little NSNG food.
Quick tip–make sure you press or drain any excess water from the veggies you put into your egg cupcakes or else they will be soggy, and that would be grody.
Prosciutto Spinach Egg Cupcakes
- 1 teaspoon olive oil
- 3 cups packed fresh spinach
- 1/2 teaspoon onion powder
- 3 slices of prosciutto, chopped
- 6 eggs
- 1 tablespoon heavy cream
- 3/4 cup shredded cheddar
- Salt and pepper for seasoning
- Olive oil spray for muffin tin
- Preheat oven to 350 degrees. Heat olive oil in saute pan on medium high heat. Dump spinach into pan, add onion powder, toss together, and cover and cook until spinach is wilted (about 2 minutes). Remove spinach from pan and set on paper towel to drain. If desired, saute prosciutto until crispy, and remove from heat.
- In a medium bowl beat eggs and heavy cream, and season with fresh pepper and a pinch of salt. Add cheese to eggs and mix well. Spray your muffin pan with olive oil spray to prevent sticking. Evenly distribute spinach and prosciutto into muffin cups. Evenly pour the eggs in the muffin cups over the spinach and prosciutto. Cook for 20-25 minutes at 350 degrees. Serve immediately using a dull knife to easily get egg cupcakes out of the muffin pan.
Anna, what a great idea. I’m making those tonight !!! Oh I just see also how you could use them as apéritif….yummy !
Thanks so much for posting this. I read it yesterday and decided to make it this morning, OMG it was delicious! I will be making these again for sure.
Readers: If you’re on the fence with this one, do it! Super fast, easy and a winner with flavor!
Ray! You just made my day! And inspired me to make another batch. XOXO
Can’t wait to try! What if I made them mini-cupcakes, just thinking for kids. How many minutes baking then? thanks!!!
Sounds like a great idea, Beth! I would bake mini-egg cupcakes, checking them at 5 minutes, and then again every couple of minutes if they’re not done. XOXO
Soon as I had these on my radar I had to make them. Since I was serving zucchini “spaghetti” with meat sauce, I needed something to go with it because my family doesn’t register zucchini as a main meal.
I used full fat coconut cream instead of heavy b/c I was making a mousse and already had a can opened. I used fro spinach instead of fresh since I had no fresh and mozzarella instead of cheddar again for the obvious reason.
I really bastardized this recipe, didn’t I? Ahhh, but it’s a testament to how great this recipe is. It’s versatile, user friendly, and totally functional. They came out great.
Any recommendations for making this dairy free? Besides not using cheese (obviously) What can I use as a substitute for the heavy cream?
I use So Delicious Coconut Creamer (plain flavor), or full fat coconut cream from a can (no sugar added). you can add your favorite vegan cheese, or leave it out, like I do!
These look so yummie, Can I food prep these for the week? will they stay fresh?
Hey Jen! You can prep these ahead of time and freeze them, for sure!