Italian Egg Cups

Italian Egg Cups

These breakfast cups are like a mini quiche in a ham crust.

15 min. prep time
12 servings
000 Ratings


1/2 cup chopped red bell pepper
1/4 cup finely chopped red onion
1 1/2 cups loosely packed baby spinach leaves, coarsely chopped
12 thin slices deli ham
2 tablespoons milk
4 (3/4-ounce) slices Land O Lakes® Deli Provolone Cheese, chopped


Heat oven to 425ºF.

Melt Sauté Express® squares in 10-inch nonstick skillet over medium heat; add bell pepper and onion. Cook 1-2 minutes or until softened; add spinach. Cook 1 minute or until spinach is wilted. Remove from heat; cool slightly.

Spray 12 muffin cups with no-stick cooking spray. Line each cup with 1 slice ham, covering bottom and sides of muffin cup, extending ham slightly over edge.

Beat eggs and milk in bowl with whisk. Stir in cooled vegetable mixture and cheese. Fill cups about 3/4 full with egg mixture. Bake 15-20 minutes or until eggs are set. Before removing, run knife around edge of each cup to loosen.

Nutrition Facts (1 serving)

Calories: 130

Fat: 9g

Cholesterol: 140mg

Sodium: 390mg

Carbohydrates: 3g

Dietary Fiber: 0g

Protein: 9g

Recipe #16045©2013Land O'Lakes, Inc.

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