Summary
Servings
6
Time Needed
Prep
Cook
Ingredients
5
Difficulty
Easy
Ingredients
-
6
Prosciutto Slices
-
6
Eggs
-
1 cup
Baby Spinach Leaves
-
6
Cherry Tomatoes, Cut Into 4
-
Salt And Pepper
as desired
Nutrition Information
Qty per
434g serve |
Qty per
100g |
| Energy |
437.64333333333kcalcal |
100.80076775432kcalcal |
| Protein |
39.163333333333gg |
9.0203454894434gg |
| Fat (total) |
26.91gg |
6.1980806142035gg |
| - saturated |
9.14gg |
2.1051823416507gg |
| Carbohydrate |
8.05gg |
1.8541266794626gg |
| - sugars |
4.82gg |
1.1101727447217gg |
| Dietary Fibre |
2.1233333333333gg |
0.48905950095969gg |
| Sodium |
883.34333333333mgmg |
203.45719769674mgmg |
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Prosciutto Egg Cups
Egg cups are a perfect breakfast meal! Super easy to make and eat, fun for the kids to grab and munch on as well.
These work great for morning tea and lunch box food and they taste wonderful!
For more great recipes from The Fresh Life With Megan, check out her Facebook Page.
Method
-
Preheat the oven to 180 degrees
-
Grease a muffin tin
-
Place each piece of the prosciutto into the muffin tin and form a cup in each hole.
-
In each 'cup' place 1 egg, 4 pieces of tomatoes and some spinach. Add salt and pepper.
-
Bake for approximately 30 minutes until the egg is cooked.
-
Serve and Enjoy!
