Imagine biting into a perfectly golden, savory muffin that's packed with the rich flavors of prosciutto, the earthy goodness of spinach, and the creamy texture of melted cheese. These Spinach and Prosciutto Frittata Muffins are not just another breakfast item – they're a culinary adventure that will transform your morning meals from boring to extraordinary! Perfect for meal preppers, busy professionals, and anyone who craves a delicious, protein-packed start to their day, these muffins are about to become your new breakfast obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup prosciutto, chopped
- 1/2 cup cheese, shredded
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Add the milk to the whisked eggs and continue mixing to create a smooth, uniform liquid base.
- Finely chop the fresh spinach leaves and prosciutto into small, uniform pieces to ensure even distribution throughout the muffins.
- Fold the chopped spinach, prosciutto, and shredded cheese into the egg mixture, stirring gently to incorporate all ingredients evenly.
- Season the mixture with salt and freshly ground black pepper, tasting and adjusting the seasoning as needed.
- Carefully pour the egg mixture into each muffin cup, filling them approximately 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the frittata muffins are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes to help them set and make removal easier.
- Gently run a knife around the edges of each muffin and carefully remove them from the tin, transferring to a serving plate.
- Serve warm and enjoy as a delightful breakfast, brunch, or portable snack.
Tips
- Use room temperature eggs for a smoother, more consistent mixture that rises evenly.
- Don't overmix the ingredients – gently fold to keep the texture light and fluffy.
- For extra flavor, consider adding herbs like fresh basil or chives to the egg mixture.
- Ensure your muffin tin is well-greased to prevent sticking and make removal easier.
- Let the muffins rest for a few minutes after baking to help them set and make them easier to remove.
- These muffins can be made ahead and stored in the refrigerator for up to 3 days – simply reheat in the microwave for a quick breakfast.
- For a low-carb option, use a silicone muffin tray to make the muffins easier to remove and clean up.
- Experiment with different cheeses like feta or goat cheese to create unique flavor variations.
Nutrition Facts
Calories: 120kcal
Carbohydrates: g
Protein: 10g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 185mg
