Spinach and Prosciutto Frittata Muffins

These tasty bake-and-take egg cups are packed with protein. Make them on a Sunday, then heat and eat all week.

Total Time:
Level: Easy
Serves: 6


  • 6 large eggs
  • 1/2 c. milk
  • 3/4 c. soft goat cheese, crumbled
  • 5 oz. baby spinach, wilted and chopped
  • 1/2 c. roasted red pepper, diced
  • 2 oz. prosciutto, sliced into ribbons


  1. Preheat oven to 350 degrees F. Spray 12-cup muffin pan with nonstick cooking spray.
  2. In large bowl, beat eggs, milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir in cheese, spinach and roasted red pepper.
  3. Divide batter among muffin-pan cups (about 1/4 cup each), top with prosciutto and bake 20 to 25 minutes or until just set in the center.
  4. Cool on rack 5 minutes, then remove from cups. Serve warm. Can be refrigerated up to 4 days; microwave on High 30 seconds to reheat.
Nutrition Information (per serving): About 155 calories, 13 g protein, 4 g carbs, 10 g fat (4 g saturated fat), 1 g fiber, 520 mg sodium.

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