Looking for a deliciously unique twist on a classic breakfast favorite? These Prosciutto Wrapped Mini Frittata Muffins are not only bursting with flavor but also incredibly easy to make! In just 30 minutes, you can whip up a batch of these delightful muffins that are perfect for brunch, meal prep, or a quick snack on the go. Imagine fluffy eggs, vibrant spinach, and juicy cherry tomatoes all wrapped up in savory prosciutto—your taste buds won’t know what hit them! Ready to impress your family and friends? Let’s dive into this mouthwatering recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded cheese
- 12 slices of prosciutto
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with non-stick cooking spray or butter to prevent sticking.
- In a large mixing bowl, whisk together eggs and milk until well combined and slightly frothy. Season with salt and freshly ground black pepper.
- Prepare the vegetables by finely chopping the spinach and halving the cherry tomatoes. Ensure the spinach is well-drained to prevent excess moisture in the frittatas.
- Gently fold the chopped spinach, halved cherry tomatoes, and shredded cheese into the egg mixture, distributing ingredients evenly.
- Line each muffin cup with a slice of prosciutto, allowing the edges to slightly hang over the sides of each cup, creating a delicate wrapper.
- Carefully pour the egg mixture into each prosciutto-lined muffin cup, filling each about 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 frittatas are puffed, golden, and set in the center.
- Remove from the oven and let the frittatas cool in the tin for 5 minutes. This allows them to set and makes removal easier.
- Gently run a knife around the edges of each muffin to loosen, then carefully remove the frittatas from the tin.
- Serve warm, garnished with fresh herbs like basil or chives if desired. These can be enjoyed immediately or stored in the refrigerator for up to 3 days.
Tips
- Prep Ahead: To save time, you can chop the spinach and halve the cherry tomatoes the night before. Just store them in the refrigerator until you're ready to cook.
- Non-Stick is Key: Make sure to thoroughly grease your muffin tin to prevent the frittatas from sticking. You can use non-stick cooking spray or butter for best results.
- Customize Your Fillings: Feel free to experiment with different vegetables or cheeses based on your preferences. Bell peppers, onions, or even feta cheese can add a delightful twist!
- Don’t Overfill: When pouring the egg mixture into the prosciutto-lined cups, fill them about 3/4 full. This allows room for the frittatas to rise without overflowing.
- Check for Doneness: Keep an eye on your muffins towards the end of the baking time. They should be puffed and golden, and a toothpick inserted in the center should come out clean.
- Garnish for Flavor: Enhance the presentation and flavor by garnishing with fresh herbs like basil or chives before serving. It adds a pop of color and freshness!
- Storage Tips: These frittata muffins can be stored in the refrigerator for up to 3 days. Just reheat them in the microwave for a quick breakfast or snack!
Nutrition Facts
Calories: 66kcal
Carbohydrates: 1g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 162mg
