Mediterranean Egg Cups

Mediterranean Egg Cups
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These elegant eggs cups provide a complete breakfast and are easy to make and easy to serve.
30 min
Prep Time
45 min
Total Time
8 servings

Ingredients

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

Directions

  1. Heat oven to 375°F.
  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.
  3. Combine eggs, half & half, pepper and salt in bowl; beat with whisk until well mixed. Set aside.
  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.
  5. Divide egg mixture evenly among prepared muffin cups. Top each with crumbled feta cheese.
  6. Bake 14-17 minutes or until crust is golden brown and eggs are set.

Recipe Tips

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.

Nutrition Facts (1 serving)

Calories
240
Cholesterol
165mg
Carbohydrates
13g
Protein
9g
Fat
16g
Sodium
600mg
Dietary Fiber
0g

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