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Mediterranean Egg Cups
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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

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. 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.

  3. STEP 3

    Combine eggs, half & half, pepper and salt in bowl; beat with whisk until well mixed. Set aside.

  4. 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.

  5. STEP 5

    Divide egg mixture evenly among prepared muffin cups. Top each with crumbled feta cheese.

  6. STEP 6

    Bake 14-17 minutes or until crust is golden brown and eggs are set.

Tip #1

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.

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