Recipe · 20 min
Prosciutto, Spinach & Cheddar Breakfast Egg Muffins
- 20 min
- 2–6 servings
- 393 kcal / serving
These bite-sized egg muffins combine savory prosciutto, spinach, and cheddar in tender eggs for an easy weekday breakfast. They bake quickly and hold up well for busy mornings.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- ¼ (8 oz) blockcheddar cheese
- 5eggs
- 4 slicesprosciutto
From the pantry: black pepper, butter, unsalted
Cookware
chef's knife · cutting board · grater · measuring spoons · mixing bowls · muffin pan · nonstick skillet · oven mitts · spatula · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- 5eggs
- 4 slicesprosciutto
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| eggs | 5 | 10 | 15 |
| prosciutto | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F and grease 6 muffin cups with butter.
- Chop the prosciutto into 1/2-inch pieces.
- Put a skillet on the stove over medium heat and let it warm.
- Rinse and chop the spinach, then add it to the skillet and wilt for 30–60 seconds.
- Distribute the prosciutto and spinach evenly into the greased muffin cups.
- Crack the eggs into a medium bowl, season with pepper, then whisk to combine.
- Pour the whisked eggs over the prosciutto and spinach in each muffin cup.
- Coarsely grate the cheddar and sprinkle it over the top of each muffin cup, then bake for 12–15 minutes until the eggs are firm in the center. Remove from the oven and let sit for 1 minute before using a spatula to lift each muffin.
- Serve warm or cool for breakfast on the go.
Two tips
- Make ahead: assemble the muffin cups with prosciutto and spinach, then refrigerate up to 1 day before whisking the eggs and baking.
- Serving idea: pair with toast or fruit, or reheat muffins in a 350°F oven until warm.
Nutrition per serving
- Calories
- 393 kcal
- Protein
- 29 g
- Carbs
- 4 g
- Fat
- 30 g
- Fiber
- 1 g
- Sodium
- 888 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Cauliflower & Chickpea Coconut Curry with Couscous40 min · 2–6 servings
Cheeseburger Quesadilla with Pico de Gallo & Greek Yogurt40 min · 2–6 servings
Italian Stuffed Zucchini Boats with Ground Beef, Tomatoes & Mozzarella40 min · 2–6 servings
Pork Chops with Blackberry Sauce & Lemon Arugula Salad25 min · 2–6 servingsPLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.