These elegant eggs cups provide a complete breakfast and are easy to make and easy to serve.
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Learn How it Works...
1 (8-ounce) can refrigerated seamless dough sheet
6 large Land O Lakes® Eggs
3 tablespoons Land O Lakes® Half & Half
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons Land O Lakes® Butter
1/3 cup chopped red bell pepper
1/2 cup fresh baby spinach, coarsely chopped
1 1/2 ounces (1/4 cup) prosciutto, chopped
1/3 cup crumbled feta cheese
STEP 1
Heat oven to 375°F.
STEP 2
Roll dough sheet into 12x8-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 4 pieces, forming 8 (4x3-inch) pieces dough. Press each into bottom and up sides of ungreased muffin cup. Trim dough to keep dough from touching, if necessary. Set aside.
STEP 3
Combine eggs, half & half, pepper and salt in bowl; beat with whisk until well mixed. Set aside.
STEP 4
Melt butter in 12-inch skillet over medium heat until sizzling; add bell pepper. Cook, stirring occasionally, 2-3 minutes or until crisply tender. Add spinach leaves; continue cooking until spinach is wilted. Add egg mixture and prosciutto. Cook, stirring occasionally, until egg mixture is almost set.
STEP 5
Divide egg mixture evenly among prepared muffin cups. Top each with crumbled feta cheese.
STEP 6
Bake 14-17 minutes or until crust is golden brown and eggs are set.
Dough sheets are the same type of dough as crescent-style rolls but without the perforations. Look for them in the refrigerated dough section of the supermarket.
COLLECTION
For a light dinner or a hearty brunch, nothing beats quiche: easy to whip up and impressive to bring to the table.