Egg and prosciutto muffins with spinach

By the GetYourMacros team · 15 September 2026

Protein-packed egg bites lined with savory prosciutto crudo and filled with fresh sautéed spinach.

• Time 15 min
• Course Breakfast
• Diet Omnivore
• Cuisine Italian
• Allergens eggs

Ingredients (1 serving)

• 3 Eggs (180 g)
• 60 g Prosciutto crudo
• 150 g Spinach
• 5 ml Extra virgin olive oil
• Salt to taste
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 190°C and prepare a muffin tin with 3 large slots.
2. Sauté the spinach in a pan with the olive oil for 3-4 minutes until wilted, then squeeze out any excess liquid.
3. Remove the visible fat from the prosciutto crudo and use the slices to line the bottom and sides of the muffin slots.
4. Whisk the eggs in a bowl with a tiny pinch of salt and plenty of black pepper.
5. Divide the cooked spinach among the prosciutto-lined muffin cups.
6. Pour the beaten eggs over the spinach until each slot is nearly full.
7. Bake for 15-18 minutes until the eggs are set and slightly golden on top.
8. Allow to cool for 5 minutes before carefully removing from the tin.

Tips

• Make sure to squeeze the spinach very well to prevent the muffins from becoming watery.
• These are excellent for on-the-go breakfasts; they can be stored in the fridge for up to 2 days.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Turkey slices with herbed yogurt cream457 kcal · P 51 g · C 37 g · F 11 gSavoury skyr with bresaola and arugula456 kcal · P 58 g · C 36 g · F 9 gChocolate raspberry yogurt bowl454 kcal · P 45 g · C 27 g · F 17 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.